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Nutrition Facts
Serving Size 1 (315g) Recipe makes 8 servings
Calories 765
Calories from Fat 248		(32%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 275mg		11%
Potassium 530mg		15%
Total Carbohydrate 132.5g		44%
	Dietary Fiber 3.3g	13%
	Sugars 105.8g
Protein 4.5g		9%
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Halloween

BakingGuru

Kittencal's Caramel Apples

Recipe #73274 | 40 min | 10 min prep | add private note

⁽⁵⁹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 14, 2003

No caramels to unwrap for these there easy and fun to make and the best caramel apples, you may roll the caramel apples in mini M&M's, nuts, chocolate, cereal or just about anything just make certain to roll while the caramel is still soft on the apples --- I made these often when my son was growing up especially around Halloween time, and also for many birthday parties, for me this has been the best recipe and I have tryed my share when my son was young --- kids of all ages just love these!

SERVES 8 -10 (change servings and units)

Ingredients

1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Directions

1
Insert 1 wooden stick into each apple.
2
In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
3
Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
4
Remove from heat; stir in vanilla.
5
Dip each apple into hot caramel mixture; turn to coat.
6
Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm.
7
Set on generously buttered wax paper to cool (make certain to generously butter the paper).
8
Note: if making a double recipe make two recipes in two separate pots.

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Featured Reviews for This Recipe

From: Sticky Lips

On Nov 17, 2009

Love this recipe! It is so quick & easy. I only boil for 10 min. or less to reach a rather soft "firm" ball stage. (Live in Utah at around 4200 feet above sea level). Also, I can get at least 12 med. apples dipped and pour the rest in a pan to cut into squares. YUMMY STUFF!

0 people found this review helpful

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From: Abby Gail A

On Oct 28, 2009

Great recipe! Did multiple batches.

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From: LizAnn

On Sep 27, 2004

I wish I could post you a picture of the 38 carmel apples nicely packaged for my Bible Story Time Kids. My 8 year old dd keeps exclaiming, "oh they are gonna love these mom!" I had to go through two batches before I got it down though. The first batch I overcooked, the second batch The milk curdled. Then I realized I needed to stir the carmel constantly. But the last three batches came out beautiful. I added salt because I used unsalted butter. The carmel is excellent. Thanks so much for the recipe!!!!

28 people found this review helpful

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From: Chef #959472

On Sep 18, 2008

The directions need some improvement. #3 should read: Turn heat to LOW. Cook, stirring constantly until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes. Maybe this is obvious if you're a candy maker, but my first batch was ruined until I figured this out. The second batch (with edited directions) was wonderful!

23 people found this review helpful

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