I like to decorate my caramel apples with red-hot candies, mini M&M's, jimmies and other small candies. You can really have fun with these. — Natalie Bremson, Plantation, Florida
- 8 medium Red Delicious apples
- 8 Popsicle sticks
- 2-1/4 cups packed brown sugar
- 3/4 cup butter, cubed
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup dark corn syrup
- 1/2 cup maple syrup
- 1-1/2 teaspoons molasses
- Dash salt
- 1/2 teaspoon vanilla extract
- Chopped salted peanuts and red-hot candies
- 4 ounces white baking chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- Wash and dry apples; remove stems. Insert Popsicle sticks into bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.
- In a large heavy saucepan, combine the brown sugar, butter, milk, corn syrup, maple syrup, molasses and salt. Stir with a wooden spoon over medium-low heat until sugar dissolves. Bring to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
- Dip apples, one at a time, into caramel and then into an ice-water bath for 1-2 seconds to set caramel. Dip apples in peanuts; place on the buttered baking sheet. Press red-hot candies onto apples as desired.
- In a microwave, melt white chocolate; stir until smooth. Transfer to a small resealable plastic bag; cut a hole in a corner of the bag. Drizzle over apples. Repeat with semisweet chocolate. Decorate with additional nuts and candies as desired. Let stand until set. Yield: 8 caramel apples.
Originally published as Party Caramel Apples in Taste of Home October/November 2010, p33
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