Carmel apples

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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Carmel apple slices

Money Saving Tips: Making your own caramel is inexpensive. Use condensed milk for a slightly sweeter and cheaper version. Again, almost any apple is good here. I used Golden Delicious.
Caramel Apple Wedges:
Estimated Cost: $2.00 for 16 wedges
2 apples, cored, with skin, cut into 8 wedges each,
1/4 to 1/2 teaspoon corn starch
For Caramel:
1/4 cup butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup corn syrup
1/4 cup sweetened condensed milk or cream
pinch of salt
1/4 teaspoon of vanilla
Pat apples dry with paper towels. Sift a tiny smidgen of cornstarch over cut side of apples to help absorb moisture. You don't want to taste it, so don't put too much. Set aside briefly. Line a cookie sheet with waxed paper and coat with no stick cooking spray.
In a medium saucepan, melt butter over medium heat. Add remaining ingredients, except vanilla and apples. Stir until mixture boils. Reduce heat, cover with lid and cook for about five minutes, watching closely. When mixture has come together and is caramel colored, remove from heat. Spoon sa bit of caramel over each wedge. Sprinkle with chopped peanuts, Reese's pieces, or whatever you desire, and place on prepared waxed paper. Eat them gooey, or store in the fridge for about 10 minutes and eat immediately after

Tootsie Rolls

TOOTSIE ROLLS By Pam Leonhardt
2 tbsp margarine

2 oz unsweetened chocolate, melted

1/2 cup light Karo syrup

3 cups sifted, powdered sugar

1 tsp vanilla

3/4 cup instant, nonfat dry milk


Blend margarine and syrup together. Add vanilla and chocolate. Mix sugar and milk together and gradually add to syrup mixture. Knead until mixed. Shape into rolls or balls.

Carmel Apples

CARAMEL (APPLES, POPCORN, OR PLAIN) By Lee Hurst
2 cups sugar

1 cup corn syrup

1/4 lb. butter or margarine

1 can sweetened condensed milk


Bring sugar and corn syrup to boil. Add butter or margarine. Add sweetened condensed milk slowly. Cook on moderate heat to 232 degrees. Pour into buttered pans and cool to lukewarm. For carameled apples - dip while caramel is hot, but not boiling.