Monday, October 18, 2010

Caramel Apples

This is going to have to be another short post because the power cord on my computer broke again (this time not my fault - just faulty design!)  So I am on borrowed time here until the new power cord I ordered arrives in the mail.

Luckily this one has a 2-year warranty because I can't believe the piece of crap I bought 3 months ago is already broken!!


Something to look forward to when I get full power - Mr. Vittles and I celebrated our first anniversary and I made a double-crust apple pie from scratch!

I'm not sure which event was more monumental ... I guess I have a few business days to ponder that ;)

In the meantime, enjoy this recipe for caramel apples in time for Halloween!

Caramel Apples
  • 1/2 C. brown sugar
  • 1/4 C. light corn syrup
  • 2 T. butter
  • 1/2 C. sweetened condensed milk
  • 1/4 t. vanilla extract
  • 3 popsicle or craft sticks
  • 3 medium tart apples, washed & dried
Line a baking sheet with waxed paper and spray with nonstick spray (or butter it).  Stick popsicle sticks halfway into tops of apples by stem.

In saucepan, combine syrup, sugar, and butter.  Stir well.  Bring to a boil over medium heat, stirring constantly.  Slowly stir in milk (so as not to stop the boiling) and continue to stir constantly until mixture reaches 235 degrees (soft ball stage) on a candy thermometer.

Remove from heat and stir in vanilla.  Allow caramel to cool about 5-7 minutes, stirring constantly.

Dip apples one at a time, tipping saucepan on it's side if necessary, and set coated apples on prepared waxed paper. Allow to cool or refrigerate to set.  Serve within a day or refrigerate up to 3 days to keep fresh.

Recipe from by Wendy Rusch

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