This is my new Halloween tradition. Not for the trick-or-treaters of course. These babies are for Big D and me . . . and maybe a friend or two.
Candy thermometer, schmandy thermometer. I cook this caramel without a thermometer. You don’t need one. Just trust your eyes and your timer.
Here’s a tip. If you’d rather slice and dip your apples, just add extra milk at the end.
- Medium – Large Pot
- 10 – 12 Apples (I recommend Honeycrisps)
- 1 Cup Brown Sugar
- 2 Pinches of Salt
- 1/4 Cup Water
- 1/2 Cup Corn Syrup (Try my homemade recipe here – Homemade “Corn” Syrup)
- 1 Can Dulce de Leche (Found with the sweetened, condensed milk)
* Ingredients continued below pictures.
- 2 Tbsp. Butter
- 2 tsp. Vanilla
- 1/4 Cup Whole Milk
- Popsicle Sticks/Barbeque Skewers
- Candy or Nuts (optional)
Wash and dry apples. Put aside. Mix brown sugar, salt, corn syrup, dulce de leche, and water in pot. Stir well. Place mixture on stove at medium high heat. Continue to stir until sugar fully dissolves.
Add butter. Stir until fully melted.
Slowly stir in milk.
Let set for 4 – 6 minutes before dipping apples.
Or better yet, check out this great idea for caramel apple sticks from fellow blogger Sadie & Dasie at http://sadieanddasie.wordpress.com/2012/10/31/happy-halloween/
Dip and evenly coat apples in caramel sauce. Chop your favorite candy or nuts and coat end of each apple if desired. Place on wax paper until cooled. (It’s a good idea, but I never have any of that stuff around. It’s not a deal breaker.)
– Anita, Noted in Nashville