Ingredients:1 cup unsalted butter
2 cups dark brown sugar, packed
1 cup light corn syrup (or honey)
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp vanilla extract
8-10 medium-sized apples, sticks inserted in tops
Candies of your choice (Oreo, Skor, nuts, M&Ms, etc)
Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan. Bring to a boil.
Cook about 30-40 minutes (stirring often), until the caramel darkens and thickens. It should reach the "firm ball" stage of candy-making. This means that a firm ball forms when dropped into cold water. This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. The temperature should read 245-250 degrees F with a candy thermometer.
Remove finished caramel from the heat. Stir in vanilla extract.Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.
Dip apples into your favourite candy (Oreo, Skor, nuts, M&Ms, etc). Place apples on greased wax paper or foil. Let cool to set and enjoy!
Shelby Morrison is a Toronto-based food blogger and freelance writer. She has a passion for living the most delicious life while enjoying every step of the way! She eats her way througout Toronto, yet loves to travel to different cities for some unique and tasty finds.