Homemade Caramel Apples

Ingredients

• 10 granny smith apples (small, preferably organic without a waxy coating)
• 10 wooden sticks
• 1 cup salted butter
• 1 cup light brown sugar
• ¼ cup light corn syrup
• 14 ounces sweetened condensed milk
• ½ tsp sea salt
• 1 teaspoon vanilla extract
• 2 cups salted peanuts ( crushed, (or your favorite topping).)

Instructions

1. 1

   Lay out tools

2. 2

   Line a large baking sheet with a silicone baking mat or greased wax paper, set aside.

3. 3

   Locate your instant read thermometer and have it close by.

4. 4

   --- Prepare the Apples ---

5. 5

   Wash the apples thoroughly to remove the waxy coating. This step is critical to make sure the caramel sticks to the apples and doesn't just slide off. I use a clean, rough sponge and warm water to gently rough up the skin and remove the wax. Using organic apples without the wax coating is preferred.

6. 6

   Dry thoroughly with a towel and set out on the prepared baking sheet.

7. 7

   Carefully insert the sticks.

8. 8

   Place the apples on the prepared baking sheet and put them in the refrigerator. Chilling the apples & baking sheet helps prevent the caramel from sliding off the apples.

9. 9

   --- Crush the Peanuts ---

10. 10

    There are many ways to crush peanuts, here are two I recommend: 1) Put the peanuts in food processor or blender and pulse 3 times (or until they are chopped but be careful not to turn them into peanut butter). 2) put them in a nut milk bag or plastic bag and crush with a rolling pin or by hitting them with a large measuring cup (my kids’ favorite way to help).

11. 11

    --- Make the Caramel ---

12. 12

    Combine butter, corn syrup, condensedmilk, brown sugar and sea salt in a heavy-bottomed 4-quartsaucepan.

13. 13

    Cook over medium-low heat until the caramel reaches 235-240 degrees F on an instant read thermometer, stirring constantly with a heatproof spatula or wooden spoon, making sure not to let any of the mixture on the bottom or sides burn or get too brown. This takes about 20-25 minutes. Do not rush it.

14. 14

    You will know you’re getting close when the caramel becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.

15. 15

    When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

16. 16

    --- Assemble ---

17. 17

    Dip apples into the caramel one at a time, carefully turning them to coat.

18. 18

    Immediately roll the dipped apples into desired toppings, in this case, crushed peanuts. You can also leave them plain if you'd like.

19. 19

    Set onto the prepared baking sheet to harden. To speed up the process put the finished caramel apples in the refrigerator. Remove 30-60 minutes before serving so the caramel is soft.