No caramels to unwrap for these there easy and fun to make and the best caramel apples, you may roll the caramel apples in mini M&M's, nuts, chocolate, cereal or just about anything just make certain to roll while the caramel is still soft on the apples --- I made these often when my son was growing up especially around Halloween time, and also for many birthday parties, for me this has been the best recipe and I have tryed my share when my son was young --- kids of all ages just love these!
- Insert 1 wooden stick into each apple.
- In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
- Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
- Remove from heat; stir in vanilla.
- Dip each apple into hot caramel mixture; turn to coat.
- Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
- Set on generously buttered wax paper to cool (make certain to generously butter the paper).
- Note: if making a double recipe make two recipes in two separate pots.
I didn't make these, but I am giving them 5 stars because it's a Kittencal recipe, so I am positive it's awesome, lol. Anyway, I saw a "Good Eats" the other day, and Alton used pairs of disposable chopsticks as sticks for his candy apples, and it struck me as a terrific idea. He poked them through the flower end instead of the stem end, and suggested using small old-fashioned apples, instead of the big grainy red delicious ones. And one more tip - once the apples are on sticks, dip them in boiling water for about 15 seconds, to remove the wax on the outside of the apples. This will allow the candy/caramel to stick better.
It's the little things that make the difference, right? Enjoy!
I'm addressing a few problems people have had. Use parchment paper or a silicone baking mat to prevent sticking. If the caramel is splattering and burning your hand either your spoon is too short or the caramel is on WAY too high! When my bilubnles burst, the 'spitting' was only about 1/2" high! If it is grainy, that is because you allowed sugar crystals to develop on the edges of the pot. You can remove them with a damp pastry brush of scrape the sides as you stir with a silicone scraper rather than a spoon. It would be nice of the instructions included this recommendation. Or it could come from not enough stirring. If you over or under cooked it, try the cold water test to check doneness. I relied on that way more than the thermometer. Google: candy cold water test. If it cooked too fast or slow, be sure your quantity of condensed milk is correct and make sure you aren't cooking it on too high or low heat. If you are in a dry climate, it will cook faster as the water evaporates more quickly and in a humidy climate, vice versa. Hope this helps!
This recipe is EXCELLENT!!!! Caramel is soooo yummy! Truly gourmet style! I stopped cooking at 225 degrees - leaves solid enough for dipping and soft enough for easy eating. I didn't add the vanilla. It was simply delicious without it. Next time I will try with vanilla - and there will be a next time! This recipe was super easy. I tried a recipe from Emeril and the caramel was runny and the directions were lousy! Thank you for a perfect recipe! I especially love using the condensed milk! Just remember - name brand matters with the condensed milk (Borden is best)!