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caramel apples yummy


    boiling water
    10 Granny Smith apples
    2 cup butter
    3 cups brown sugar
    2 cup light corn syrup
    3 -14 ounces- can condensed milk
    2 teaspoon vanilla extract
    3 cups chopped peanuts
   10 wooden sticks
    candy thermometer


   dip apples in boiling water for about 4 to 6 seconds gently wipe down surface with paper towels to remove any wax residue on skin pat dry insert a wooden stick at the center of each apple through the stem end make sure apples are at room temperature
   in a sauce pan over medium high heat combine butter brown sugar corn syrup and condensed milk bring to a boil stirring constantly lower heat to medium and continue to cook stirring constantly for about 30 to 40 minutes or until a candy thermometer reads 380 degrees f  the caramel should coat back of spoon check by dropping a teaspoon of the syrup in a glass of cold water It's ready if it forms into a firm ball remove caramel from heat and add vanilla extract stirring to combine
quickly dip each apple into the hot caramel swirling apples in sauce to completely to about 1/3 inch of the wooden handle allow excess caramel to drip back to pan immediately while the caramel is still hot roll apples on peanuts to fully coat sprinkle peanuts on missed spots arrange apples stick side up on prepared baking sheet allow to completely cool