Wednesday, September 10, 2008

Caramel Apples

(shown above: snickers apple from Rocky Mountain Chocolate Factory)

Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!
Caramel:
2 cups brown sugar, packed
1 cup karo syrup
1 can sweetened condensed milk
1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)
Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet
This recipe is also good for popcorn!

2 comments:

Heather S. said...

Couldn't you just use a candy thermometer? that's what I plan on doing. We're hoping to do this soon. Yummy!

SuperCoolMom said...

Oh Wow! That makes me hungry! I'm not a big candy apple fan, because usually there's just too much apple. However, I can control that, by making my own!!! YUM!