StoneGable No Fail Caramel Apples

Caramel Apples are the taste of Fall! Delicious, sweet, sticky and tart all in one big messy bite!

Even though they look easy to make, I must admit, I spent the last 4 days, several recipes and countless batches of caramel to get an apple whose caramel was delicious and would stick to the apple.

I was so frustrated I almost said a bad word!!!!!  But always up for the challenge, finally today I found a true wonder of a caramel apple!!!! I adapted a couple of recipes and got a yummy and adhesive caramel.

Just FOLLOW the directions and you will have a homemade taste of fall!

StoneGable Caramel Apples

8 small apples (please no red delicious~ they aren't!) I used granny smith and honeycrisp

8 organic non toxic tree twigs

2 1/4 brown sugar

10 TBS unsalted butter, cubed

1 can (14 oz) sweetened condensed milk

3/4 cup dark brown corn syrup

1 tsp molasses (if you don't like molasses substitute 1/4 cup maple syrup)

1/2 tsp vanilla extract

sprinkles

chopped nuts

mini chocolate chips

crushed butterfingers

ice bath

parchment lined sheet pan

Wash apples in HOT sudsy water using dawn dishwashing liquid. I used a soft scrub brush to wash off any wax. Rinse under HOT water and dry completely. Remove stems.

I used small branches from our apple tree to make a handle for the apples. Please research what branches are non poisonous and make sure your tree is pesticide free. You can also use popsicle sticks or skewers.

Using a kitchen mallet, hammer the sticks into the center of the apples.

Refrigerate the apples until ready to dip.

Pour out sprinkles, nuts, mini chocolate chips and crushed butterfingers into separate saucers.

In a heavy bottomed saucepan, combine the brown sugar, butter, condensed milk, corn syrup and molasses.  Using a wooden spoon gently mix ingredients together. Cook over a medium heat until the sugar dissolves. Bring to a boil and put candy thermometer in the syrup. Continue to boil until it reaches the firm ball stage, 250 degrees. Remove from heat and stir in vanilla. Let cool for a couple of minutes.

While the caramel is cooling, make an ice bath.

Dip apples, one at a time, into the caramel and swirl.

Immediately dip apple into an ice bath for a couple of seconds. Dab the apple dry with a paper towel.

Dip apple into individual goodies in the saucers, or if you are a purist (like me) rest apple on a parchment lined baking sheet.

*NOTE ~ If you are dipping your apples into anything chocolate, keep the apple in the ice bath a little longer and press the chocolate with your hands into the caramel. Refrigerate.

Invert a decorative cupcake paper and fan out. Use it as the base for the caramel apple. Embellish stick with a coordinating ribbon... just for fun!!!

I am participating in APPLE RECIPE ROUND-UP at A Little Lovliness