Wednesday, September 28, 2011

Caramel Apples

 Stop by the Toy Store this Saturday for
some homemade caramel apples!

 Locally grown apples from Showalter's Orchard.

Multi-tasking Wes.

Dipped in deliciousness.

Men in the kitchen- watch out!

Bagged and ready for Saturday. They will be $2.50 a piece.

Caramel Apples

2 1/4 cups brown sugar
1/2 cup butter
1 cup dark corn syrup
1- 14 oz. can of sweetened condensed milk
1 tsp. vanilla extract
16 small apples

Combine first five ingredients in a saucepan. Cook over
medium heat until sugar dissolves. Increase heat and cook,
stirring constantly until mixture reaches 240 degrees on a candy
thermometer. Remove from heat, cool to 200 degrees.
Dip apples and place on greased, wax paper.
Set in freezer until hardened. Place in bags.
Store in refrigerator. Good up to 1 week.

Tips I forgot to add!

Locally grown apples work better because they are
not waxed like your store bought apples.

Wash them and dry well so the caramel will not slide off.

If you are bagging them, lightly spray the apple with pam,
this makes them slide in the bag.
Otherwise, it's tug-a-war with the caramel and your bag.
Have one person hold the bag and
the other quickly slide it in.



  1. I love it, such a fun idea! :) Too bad I'll be out of town.

  2. Saweeetness! Love the picture of Josh looking down in the carmel pot :) Typical Henner ha ha. Man I want an apple. It's horrible I didn't even get one at Hannah and Mike's wedding! Glad I splurged that Monday when we made 'em!
    Hope Saturday goes well!

  3. Making these with the little ones, and sharing it on the blog soon!! This caramel is the absolute best!!