Caramel Apples
Every fall my sister and I always went to the Franklin County Fair in Idaho to get caramel apples. These succulent desserts were the first food of choice when I got my braces all these years ago. For years I couldn’t eat caramel and I remember that first bite into this forbidden candy while my braces were on. Since then, caramel apples have been a favorite fall dessert and I make them every years for family, friends and neighbors.
Ingredients
2 1/2 cups sugar
2 cups heavy cream
1 cup corn syrup
1 tbsp vanilla
6 tbsp butter
Granny Smith Apples
Wooden Skewers
1 cup white vinegar
6 cups water
Instructions
1
Combine the sugar, cream, corn syrup, vanilla and butter in a large heavy bottomed sauce pan. Stir the ingredients together and bring to a boil.
2
Place the candy thermometer into the caramel mixture and stir gently to prevent burning. Allow the caramel to cook up to 240 degree’s.
3
Allow the caramel to cool so that it will easily coat the back of a spoon.
4
While the caramel is cooling place the apples in a mixture of 1 cup white vinegar to 6 cups water. This mixture will help remove any wax that may be on the apple. Rinse well and dry completely.
5
Skewer the apples with the wooden skewers and once the caramel is cool enough, dip the apples in the Carmel.
6
Place the dipped apples on a baking sheet lined with parchment paper that’s been sprayed with vegetable spray.
7
If who would like to add toppings to the apples, dip the apples in the caramel than in your toppings. When your finished adding your toppings, simply place the prepared apples on the parchment lined baking sheet.
8
Allow the apples to cool completely. You can place them in the refrigerator for 30 minutes before serving to help set the caramel. Serve and enjoy!
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