3oz sweetened condensed milk weight – not volume: ½ a 14 oz can
2tspvanilla
Graham Crackersoptional
Instructions
Wash the apples thoroughly. Push the wooden skewers securely into the apples from the bottom side.
Boil a cup of water and dip the apples into the water for 30 seconds to ensure that all the wax has been removed. Dry off and set aside.
Prepare a drying surface for the apples: Place parchment or wax paper on a cookie sheet and thickly coat with butter. Prepare all of your desired toppings, as crashing your crackers or nuts.
Place the butter, brown sugar, corn syrup, and milk into a thick bottomed pot. Cook over medium high heat until the butter is melted and the syrup and sugar are mixed together. Swirl the pan around gently, but do not stir before the sugar has dissolved completely.
Continually stir the mixture, reduce the heat to medium and use a candy thermometer. Watch for the temperature to come up to “Soft Ball” or 235 °F.If you do not use a thermometer, you can test the caramel in a bit of cold water. Drop a small amount of your caramel into it, it should harden immediately. If not it needs a little bit more of cooking.
Turn off the stove and continue to stir for another 2 minutes, then add in the vanilla.If you use food coloring, like for really red candy apples, drop it in just before you cover the apples, not before.
Working quickly, dip your apples and let the excess drip off and scrape off the bottoms. Add any topping while the caramel is still hot and sticky. Set the caramel apple on the buttered parchment.
Wait 1 – 3 hours for the the caramel to completely cool at room temperature.
Notes
Do not try to dry the caramel in high humidity. It will be sticky.Same thing applies to the fridge, it can get very tacky when you want to sever it. Wrap the caramel apples in plastic bage before you put them into the fridge. Cut and serve the apple at room temperature. You may have to put some force into it depending on how thick your caramel is.