I have been told that sometimes I can get carried away. That sometimes I MIGHT go a teensy tiny bit overboard. But I think who ever says that about me is wrong. Because when I go “overboard” the nay-sayers are all right there stuffing their faces with my over done creations. Take my caramel apples for instance. Store bought caramel is good- but homemade is a bazillion times better. And why stop with just the caramel?? When I started thinking about toppings for caramel apples I got so carried away I decided to make a WHOLE WEEK dedicated to caramel apples. Every day this week I will post a new caramel apple for you. Because if a little is good, more is better- right??
I used my favorite new caramel recipe. It was super easy to throw together. Make sure you use a candy thermometer to get the caramel to the correct temperature. If you don’t own a candy thermometer I suggest buying the one from Pampered Chef. Its useful for so much more then just candy. I use mine whenever I am frying in oil, or to make sure the liquid I’m using when making bread is the right temperature.
While the caramel was cooking I warmed my crock pot on low. I put the cooked caramel in the crock pot to avoid the risk of it burning on the stove and kept it warm so it was easier to dip the apples. I had all my toppings prepped and ready before I started the caramel. If you prep ahead, its actually a very simple process.
Now that I have gotten started, the side of me that gets carried away (the good side?!) has tons more ideas for toppings. Crumbled cookies, candy bars, cereal, the possibilities are endless! I would love to hear what fun toppings you add to your apples!!!!!!!!!!
This was my chosen caramel recipe for Caramel Apple Week. Its really not much more work then unwrapping store bought caramels and melting them down and is A HUNDRED times better!!! Smooth, creamy, the perfect consistency for dipping apples. Trust me peeps, this is worth making!
Grandma Bettys Caramel
- 12 whole Apples
- ¼ cups Butter
- 1 cup White Syrup
- 14 ounces, fluid Eagle Brand Condensed Milk
- 2 cups White Granulated Sugar
- 1 teaspoon Vanilla Extract
Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet or like cookie sheet with silicone baking mat.
Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat, stirring constantly.
When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.
Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in desired toppings.
Extra caramel from the bottom of the pan:
1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.
Recipe Source: Tasty Kitchen