Wednesday, October 29, 2008
The top tip for making caramel apples according to Rhonda, who got the tip from the Rocky Mountain Chocolate Factory, is to sand the apples before dipping. Yes - use sandpaper to rough up the apple.
Guess what - it works!! I used a fine grade of sandpaper and then washed them and the caramel stuck great!!
I was able to dip 10 medium size granny smith apples and had enough caramel left over to fill an 8 x 8 greased pan.
2 C brown sugar
1 C corn syrup
1/2 C butter
1 can sweetened condensed milk
Combine the first 3 ingredients. After butter is melted stir in the milk.
Cook to soft ball (230degrees). Stir constantly.
Stir in vanilla.
Remove from heat. Dip apples into the caramel, then roll in nuts if desired.
Let set up on a cookie sheet. Place in refrigerator if needed. After completely cooled you can drizzle with chocolate and cover with toppings.
Suggested toppings: sprinkles, crushed Oreos, mini M & M’s, mini chocolate chips, chopped nuts, crushed candy bars.
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