Homemade Caramel Apples

1. 1

   In a heavy 2 quart saucepan, combine all the ingredients sugars through the vanilla.

2. 2

   Using a thermometer, cook the mixture until it comes to a firm ball stage or 246 degrees.

3. 3

   STIR CONSTANTLY TOWARDS THE END OF THE COOKING TIME to prevent scorching.

4. 4

   (The cookbook does not say what stovetop heat to use.

5. 5

   I recommend medium or a little higher).

6. 6

   Remove from the heat and cool until the caramel sauce thickens slightly.

7. 7

   Insert a wooden skewer into each washed and dried apple.

8. 8

   Dip and twist each apple into the caramel sauce and cover completely.

9. 9

   Drain them on a waxed paper.

10. 10

    Cool completely.

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.