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.

Blessings,

Hope