Prep 30 mins
Cook 0 mins
This is an old school recipe for caramel apples.
- 1 cup margarine
- 2 1⁄2 cups brown sugar
- 1 dash salt
- 1 cup light Karo syrup
- 1 (15 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- Add all ingredients (except vanilla) to a saucepan.
- Cook; stirring constantly on medium heat until the mixture reaches 235* (firm ball stage).
- Stir the vanilla into mixture after you take this off the heat.
- Roll apples in caramel mixture and set on wax paper to cool.
- Makes 2 ½ lbs caramels or about 20 small apples.
Was looking for a recipe that didn't use caramels to melt or whipping cream. This was delicious, smooth, easy and perfect for candy apples! I used the items I had: butter instead of margarine, white corn syrup instead Karo syrup. I made only enough for 4 apples, and cooked it on med for approx 10 min until it reached soft ball stage (take 1/2 tsp of caramel, drop it into a cup of cold water, then roll it in your fingers, it should form a soft ball). It was not gritty at all. Perhaps the last reviewer didn't cook it long enough? I would use this one again! Delicious, creamy and not too sweet, perfect!
I followed this recipe to the T and I was not impressed. The caramel tasted good, but it was too thin and did not harden. I also found the caramel gritty. Once apples were dipped I put them on wax paper and they stuck to the wax paper. The caramel has yet to harden up after 1 day and they're so sticky. Like I said, the caramel was tasty, I'll make it again and just keep it thin and pour it over sliced apples. Thanks for posting!
This caramel tastes wonderful and is easy to make. I also made a batch and cooked it only to soft ball stage for a topping on sliced apples. Would be great on ice cream or bread pudding. Thanks Hill Family