{ Caramel Apples }

So, how do you say it?

Care-a-mel? Or Car-mel?

I don’t care.

a-mel.

Get it?

Har. har.

I occasionally say care-a-mel, but then I feel too fancy for my pants. And we just can’t have that.

So, I snap back to normal and car-mel, actually it's more of a car-mull.

We could debate this for days.

But why would we?

Every year I made caramel apples.

You know the worst part?

Unwrapping the little buggers.

There has to be another way, right? Right.

Seriously, in the amount of time it takes you to unwrap the caramels, you can have this done.

This recipe is for 6 apples, but easily doubled.

Choosing the right apple is key.

You want one that is tart enough to balance the super sweet of the caramel. It also needs to be a firm apple.

Granny Smith is usually the best choice.

You will need a candy thermometer.

First melt the butter in a saucepan until it browns. This will give you the nice dark caramel color.

(My friend Darla of Bakingdom has a great step by step photo tutorial on browning butter.)

Add all other ingredients except vanilla. 

Over medium heat, bring to a boil, then let boil until thermometer reaches soft ball stage

Stir constantly, so it doesn’t stick or burn.

I realize when I took this picture I wasn’t stirring constantly like I just told you.

Uh… do as I say… not as I do. kay?

After it reaches soft ball, remove from heat, add vanilla then allow to sit for about 5 minutes.

Dip apple in caramel.

Place onto buttered cookie sheet or parchment paper (you know how I love my parchment paper), and allow to cool.

Preeeeeeeetty, shinnnnnnnnny.

You can dip again into melted chocolate, or drizzle with melted chocolate & top with sprinkles.

Everybody loves caramel apples, don’t they??

I think so. I’ve often made these as gifts. I’ve dipped the melted chocolate in crushed cookies (oreos, chips, ahoy, nutter butters, grasshoppers, etc), crushed candy canes, crushed candy bars, etc.

Wrap them in cellophane paper, and top with ribbons and a tag. 

Great stuff.

This is a photo of one I did for presents for the Bean’s teachers a couple years ago.

Please forgive the quality, I could only find the websized photo. 

You guys are clever enough to get what it’s supposed to look like.

That is, IF you want to give them away.

And you know you don’t.

So, Care-a-mel

or

car-mel

or even, like me

car-mull.

Whatever floats your chewy, sticky boat.

Tina

Here's the printable!

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Homemade Caramel Apples

6 Whole, washed and dried apples

6 sticks (popsicle sticks, lollipop sticks for smaller apples)

4 Tablespoons butter (butter, not margarine)

1/2 cup corn syrup

1/2 can of Sweetened Condensed Milk

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

Choosing the right apple is key.

You want one that is tart enough to balance the super sweet of the caramel. It also needs to be a firm apple. Granny Smith is a great choice.

(This recipe is easily doubled)

First melt the butter in a saucepan until it browns. This will give you the nice dark caramel color. Stir constantly to avoid getting little brown bits of butter.

Add all other ingredients except vanilla.

Over medium heat, bring to a boil, then let boil until thermometer reaches soft ball stage (235°F–240°F).

Stir constantly, so it doesn’t stick or burn.

After it reaches soft ball, remove from heat, add vanilla, then allow to sit for about 5 minutes.

Dip apple in caramel and swirl to cover.

Place onto buttered cookie sheet or parchment paper.

You can dip again into melted chocolate, or drizzle with melted chocolate & top with sprinkles.

This is a modified version of this recipe

shared on Hugs & Cookies XOXO Wonka Wed for 11/19/11 
Shared at Gooseberry Patch 
Shared at Everyday Mom's Meals