DIY – Perfect Caramel Apples
Fall is a time to celebrate the end of the year and a turn to cooler months. Traditionally fall was a time to be grateful for the harvests that spring brought forth and summer ripened. Hale Orchard Fresh Apples are a symbol of the season and delicious caramel adds a rich sweetness to this crisp fruit.
Perfect Caramel Apple Recipe
Preparation Time: 1 hour.
Ready in: 2 hours.
8 Hale Orchard Fresh Apples, room temperature (not refrigerated)
8 wooden craft sticks (for use as handles)
2 cups brown sugar, packed
1 cup butter
1 cup light corn syrup
1 can sweetened condensed milk (14 ounces)
2 teaspoons natural vanilla extract
- With kitchen scissors, trim off any protruding stems from the apples as close as you can without damaging the apple skin. In a large saucepan, bring about 6 to 8 cups of water to boil. Using a large slotted spoon, drop apples one at a time into the boiling water for 2 to 3 seconds, submerging all sides, then remove to dry on a clean towel. This step removes any wax or oils from the apple skins, so the caramel sticks properly.
- Once the apples have dried and cooled, insert one wooden craft stick into each by placing the apple stem-side-down, and pushing one end of the wooden craft stick into the bottom-center of the apple. Try to insert the stick about ? of the way through the apple, but not fully through.
- Line a cookie sheet with wax paper. In a saucepan over medium-high heat, add butter and allow it to partially melt. Add brown sugar, condensed milk, and light corn syrup and stir slowly but constantly. Allow the mixture to boil while stirring. Once the mixture has come to a boil, reduce heat to medium and stir frequently for about 30 minutes until temperature drops to 248 degrees F (120 degrees C). Remove from heat and stir in the vanilla.
- Dip each apple into the caramel mixture and coat them fully. Using a spoon can help to cover each apple more quickly. As each apple is coated, place it upright with the stick up onto the wax paper/cookie sheet. Allow apples to cool until caramel has set. Once the caramel is set (no longer oozing or tacky) you can refrigerate them until firm to the touch, and then wrap them loosely in plastic wrap. The apples can be stored in the refrigerator for up to one week.
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