- 1/2 cup butter, cubed
- 2 cups packed brown sugar
- 1 cup light corn syrup
- Dash salt
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 10 to 12 Popsicle sticks
- 10 to 12 medium tart apples, washed and dried
- 1 cup salted peanuts, chopped
- In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
- Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.
Reviews for Carnival Caramel Apples
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"Absolutely loved this recipe! I make caramel apples every year and this recipe really has the richest tasting caramel yet! It's really important that you let the caramel boil for several minutes before adding the sweetened milk. Then let it lightly boil after you add the milk until it reaches your desired temp. I didn't quite let it get to 248 because it started browning before then. I made 2 batches and they both turned out wonderful!! Really helped to spray the paper with cooking spray to keep them from sticking too."
"Made these last night. The caramel was a bit stiff, but I'll adjust the cooking temperature next time. Everybody loved the apples!!In response to the one-star review below - you need to be careful when making caramel that it doesn't drop below the boiling point as you are adding the Milk/Cream. I've had that happen before and it ruins the caramel. You just have to throw it out and start over. At least that is my experience. :)"
"We tried this recipe again with much better results. We cooked the caramel to 220? instead of 248?. It was not as thick but we let it cool for a minute or two before dipping the apples."
"I had never made caramel before, but I followed these instructions and it turned out great! It took me a while to get it to the "firm ball" stage (I didn't have a thermometer so I looked up instructions for testing for "firm ball" stage) -- but the apples look perfect. Maybe I was just shy to heat it too fast. I used dark brown sugar, which has a little more of a molasses taste and makes darker caramel -- for a more run-of-the-mill caramel apple you may want to use light brown. Thanks for the great recipe -- much more fun than unpeeling all those stupid little store-bought caramels!"
"This does not even deserve a star it was liquid it never set up it wouldnt stick to the apples nothing just a gritty runny sauce not even thick enough for dipping or anything"