Salted Caramel Apples
Caramel Apples are such a classic fall treat. Every time I'm at the fair I always look for the caramel apples. The thick, chewy caramel contrasting with the tart green apples is a combination that just can't be beat. Sprinkle them with some sea salt and you're golden.
My caramel apples have to be made with tart, green apples. I use Granny Smith. For me it's just not the same with any other apple! The tartness and the chewy sweet caramel just belong together.
Apparently, these are really big I guess? Everyone that I gave them to was shocked at how big they were. I don't mess around guys. These are big girl caramel apples, complete with the added sea salt for "sophistication".
You'll definitely need to slice it up.. If you're a biter that likes to dive in head first; more power to ya! Although it probably takes away from the whole "sophisticated caramel apple" idea. Who's idea was that though??? :)
Anyway, these were so easy to make. I've always been afraid of caramel and caramel sauce since I had too many failed attempts in a day to count. I guess you could say I was a little scarred. I'm still too bitter to try caramel sauce, but I was willing to try caramel apples.
I've made these twice and they are amazing! What's really great about making them is that once you make a couple apples, you can pour the leftover caramel in a small baking pan (like a 9x9 square pan) and cut it up into caramel candies!
Just make sure you give away 80% of the candies because if you don't..you'll probably make yourself sick eating them all.
Not that I'd know anything about that.
Salted Caramel Apple Recipe:
4-5 large apples
1 (14 oz.) can sweetened condensed milk
2 cups brown sugar
1 cup butter
1 cup light corn syrup
2 tsp. vanilla
sea salt for sprinkling
Prepare apples. Wash in hot water to remove wax, remove stems, and stick craft sticks through the tops. Set aside.
Combine sweetened condensed milk, brown sugar, butter, and corn syrup in a large pot over med-high heat until butter is melted. Attach candy thermometer.
Turn to medium, and stir continually, bringing to a boil.
Stir continually, making sure none sticks to the bottom of the pan. Bring caramel to the point of "soft ball" which is about 240 F.
Once it reaches 240 degrees, remove from heat and continue to stir for about a minute.
After 1 or 2 minutes, carefully add vanilla and stir.
The caramel starts to thicken as it cools. Once vanilla is added it is ready for dipping.
Carefully dip apples in, and hold them over the caramel to let the excess drip back into the bowl. While the excess is dripping into the pot, sprinkle the wet caramel apple with sea salt.
Set on a sheet of parchment paper and give a few hours to cool. Refrigerating cools them faster.
Once you have your apples coated, pour remaining caramel in a greased pan, and refrigerate. This can be cut into cubes and wrapped as individual candies.