Grandma Betty’S Caramel Apples

1. 1

   Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.

2. 2

   Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)

3. 3

   When caramel reaches soft ball stage (235u00b0F-240u00b0F) remove from heat and add vanilla. Let cool a few minutes.

4. 4

   Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It's nice to have a helper or two at this point.

5. 5

   Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.

6. 6

   Extra caramel from the bottom of the pan:

7. 7

   1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.

8. 8

   2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.