Prep 5 mins
Cook 2 mins
Not exactly caramel, but very similar, and every bit as delicious! These turn out a bit "runny" compared to most candy apples, but are really delicious chopped up and served over toasted nuts or ice cream!
- 8 apples
- 8 wooden popsicle sticks
- 1 1⁄2 tablespoons butter
- 1 1⁄2 cups dark brown sugar, packed
- 6 tablespoons milk
- Pierce apples with popsicle sticks, set aside.
- Melt butter in a medium saucepan.
- Add remaining ingrediants, and gently bring to a boil, stirring frequently.
- Cover, reduce heat and simmer for 3 minutes; Do not uncover to stir!
- Remove from heat. Mixture should be thin, but sticky, and saucepan sides should be steamy.
- Stir well, and allow to thicken slightly before dipping apples.
- Apples may be double dipped if desired.
- Refrigerate 1-2 hours until caramel is set.
Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples!
First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.