Caramel Apples

I love how caramel apples celebrate the natural and sweet tastes of fall and usually means the weather is cooling down and leaves are changing colors.

 

I have always been intimidated about making caramel apples.  The only two times I've tried, the caramel  slipped to the bottom of the apple and the results never looked presentable.

That's why I was VERY excited when I happened upon this recipe for homemade caramel sauce from Stonegable blog, mainly because she tested various recipes until she found the perfect variation... 

It not only tastes phenomenal, is not too sweet & the caramel stayed evenly coated on the apples.

Better yet, I didn't have to spend time unwrapping candy caramels!!!!!

Following is Stonegable's ingredients and recipe instructions

which I followed to a tee with perfect results.

One key to helping the caramel stick to the apples is to first rinse off any wax by washing all apples in hot soapy water with dishwashing liquid.  This makes total sense! Then be sure to rinse completely in hot water and dry off. 

Remove stems and insert wooden skewers into apple core. Keep refrigerated until ready to dip.

Mix sugar, butter, condensed milk, corn syrup and molasses in saucepan and heat on low while stirring regularly until all ingredients are melted together.  Then bring to a boil.  Stonegable recommends boiling caramel until it reaches 250 degrees, but since I don't have a candy thermometer... I guesstimated.  I continued boiling for 5-7 minutes while stirring, so no sugars burned on the bottom of the pot.

Remove from heat and stir in vanilla.  Stonegable recommends starting a separate bowl of cold water full of ice to use as a post dipping bath, while caramel is cooling for five minutes.

Dip and swirl the apple in hot caramel until coated.  Immediately dip into ice water for a few seconds, then dab dry with paper towel.  Dipping the caramel apple in ice is the final key to firming the caramel so it won't continue to drip down the apple.  Genius!!!

 

Then roll in chopped peanuts, or keep a few with plain caramel only.

Add some ribbon and place in an inverted cupcake sleeve

so the caramel won't stick to any other surface.

I can't thank Stonegable's "test kitchen" enough ... for this recipe and the art of  making perfect caramel apples. This caramel sauce is delicious too!!!

Enjoy!!!