These make a great fall gift for good friends and teachers. I will be passing them out to my daughter’s ballet class.
Start with this…
the best caramel recipe ever.
1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla
In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.
Remove the saucepan from heat and add vanilla.
At this point you can either dip your apples in the caramel, or you can pour it into a foil-covered and buttered 8X8X2 pan. Once the caramel in the pan has cooled, take it out of the pan, remove the foil and cut it with a buttered knife.
You could stop here. You could… or you could dip them in chocolate and sprinkles or nuts. Try dipping them in crushed cookies.
Wrap them up in food grade cellophane and pass them out!