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    You are in: Home / Recipes / Easy Caramel Apples Recipe
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    Easy Caramel Apples

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    the80srule's Note:

    Note: You'll need a large casserole dish or cookie sheet with wax paper laid down in it beforehand for cooling, plus some strong skewer sticks. You can also probably find stakes/skewers specially made for making candy/caramel apples in the fall. Being that I live in the city, candy and caramel apples are a delicacy when I visit my sister in the country. But I discovered how to make caramel sauce that was surprisingly easy, not to mention rich and now I can have fall fest or county fair apples year-round! Better yet, the recipe is versatile-- omit the tartar if you want to just make the sauce for dipping apples instead of caramel that sets on the apples.

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    Serves: 6


    caramel ...

    Units: US | Metric


    1. 1
      Pre-prepare the apples by washing and drying them first. Remove the stems and spear through the bottom trying to keep it somewhat central.
    2. 2
      Make the caramel sauce by melting the butter and sweetened condensed milk together, use high heat at first then lower the heat and keep it on low-medium after it's been completely melted and blended.
    3. 3
      Add the cream of tartar and blend.
    4. 4
      Turn the stove off and dip the apples in the caramel sauce. If it hardens and you can't dip, keep it on low heat until it's spreadable again.
    5. 5
      Put the caramel-coated apples on the wax paper and refridgerate for 2-3 hours.
    6. 6
      Feel free to top with shredded coconut, white chocolate shavings, etc. before setting.

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    Nutritional Facts for Easy Caramel Apples

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.7
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 9.7 g
    Cholesterol 55.1 mg
    Sodium 196.7 mg
    Total Carbohydrate 91.1 g
    Dietary Fiber 3.3 g
    Sugars 86.3 g
    Protein 10.8 g

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