Carmel Apples

Thanks Amy for posting this delicious recipe for carmel apples. We improvised on the recipe since I didn't have a candy thermometer or wax paper and they still turned out so good! The kids all loved this yummy fall treat! Enjoy!

Ashley hard at work dipping the apples into the delicious homemade carmel sauce. We also didn't have craft sticks or dowels, notice our lovely plastic knives.

Abbey & Aliza with the carmel apples. Notice the post-it notes in both pictures. Yes, Ashley is the most like me, she labeled which apples are hers.

Carmel Apple Recipe

1 lb brown sugar
2 sticks butter
1 can (14 oz) sweetened condensed milk
1 c. light corn syrup
1 1/2 tsp vanilla
1/4 tsp salt
12 apples
12 dowels or craft sticks

Combine ingredients in a 2-3 quart saucepan. Heat at medium low temp, stirring constantly but slowly and frequently scraping the bottom of the pan. Cook caramel to the soft ball stage (236) degrees. Pour into a small deep metal or heat proof bowl and let cool to 200 degrees. Line a baking sheet with wax paper. Push a dowel or stick into the top of each apple. Dip apples into caramel using a straight up and down motion. Place dipped apples on baking sheet and place in the fridge for 15 - 20 min.

*After making the apples, you'll still have plenty of carmel sauce which I've been eating by the spoonfuls! Maybe I should skip Weigh In Wednesday this week!