Homemade Caramel Apples

Ingredients

• 12 medium Granny Smith apples
• 2 Tbsp lemon juice or vinegar
• 12 Wilton cookie sticks ((6 to 8-inches long))
• 1 cup salted butter ((2 sticks))
• 2 cups light brown sugar (gently packed)
• 1 cup light corn syrup
• 14 oz can sweetened condensed milk
• 2 tsp vanilla extract

Instructions

1. 1

   WASH APPLES: Place the apples in a large bowl and fill with comfortably hot tap water. Add 2 Tablespoons of lemon juice or vinegar to the water and let the apples soak for a minute or two. Use a vegetable scrub brush or a slightly abrasive cloth and a little dish soap (I used Dawn) or produce spray to scrub each apple well all around. Rinse completely, remove stems, and dry each apple extremely well with cloth or paper towels.

2. 2

   INSERT HANDLES: Gently tap cookie sticks 1/2 to 2/3 of the way down the center of each apple with a hammer or the flat side of a meat mallet. (Food safety tip: Wash the hammer or clean it with a disinfectant wipe before using it to insert the handles into the apples.)

3. 3

   PREPARE FOR DIPPING: Line a baking sheet with parchment paper or a silicone baking mat. Place the prepared apples on top and refrigerate until ready to dip. (Also prepare any toppings in plates or bowls before proceeding.)

4. 4

   MAKE CARAMEL: Stir butter, brown sugar, corn syrup, and sweetened condensed milk in a large saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium.

5. 5

   Cook until a candy thermometer reaches 230˚F - 240˚F, about 20-30 minutes, stirring constantly to prevent burning. Check the caramel by spooning some into a small bowl of very cold water. Let it sit for a few seconds. Then pull it out. If it can hold the shape of a ball, then it’s done. (Check caramel at the lower temperature for those at a high altitude.) Remove from heat and stir in vanilla. Careful, it may bubble up.

6. 6

   DIP APPLES: Let caramel cool at room temperature to 180˚F - 190˚F. Working quickly, tilt the pan, insert the apple, and slowly swirl it until all sides are coated. Allow excess caramel to drip into the pan for a few seconds, then gently scrape the bottom on the edge of the pan and place the apple onto the parchment paper or silicone lined baking sheet. (If using toppings, immediately dip or sprinkle toppings over the warm caramel coated apple. Then place on prepared pan.)

7. 7

   Repeat with remaining apples, being careful not to stir the caramel too much or bubbles will form. If the caramel cools too much, warm it slightly over the stovetop and continue dipping. Allow caramel apples to set up in the refrigerator for 20-30 minutes before eating.

8. 8

   Store apples covered lightly in the refrigerator up to 1 week. To eat, cut slices around the core or hold onto the stick and bite right into the apple.