In The Kitchen - Caramel Apples

This is by far the best caramel recipe I've every tasted. You can use this caramel for apples or make it into caramel candies. I've done both and it doesn't disappoint!

1 cup (2 sticks) butter 1 lb dark brown sugar 1 cup light corn syrup 1-14 oz can sweetened condensed milk 1/2 teaspoon salt
1 teaspoon vanilla

Melt butter over medium heat, add brown sugar until dissolved. Add syrup, milk and salt, stirring constantly so that it won't burn. Heat until caramel reaches 245 degrees. Remove from heat and add vanilla.
You must use a heavy bottom pot that is non-stick and you must stir it constantly or it will burn.
This should cover 8 large apples.

6 Tips for the Perfect Caramel Apple

1. Wash your apples and dry well. Water on the surface will prevent the caramel from sticking! Removing that wax coating on apples is also key to get the caramel to stay put. 

2. Really pay attention to your thermometer. I read many recipes, and some tell you to let the mixture heat up to 230 degrees, while some say 250. I found the 245 degree mark worked better, but it can vary for your recipe, so pay attention.

3. Don’t stop stirring. Scorched caramel is not easy to clean up after, not to mention to smell is not good.

4. Have your toppings ready before you start!  

5. Parchment Paper is handy! Many recipes said to use wax paper, but I couldn't get my caramel to stop sticking to the wax paper! I found cutting individual parchment paper squares or shapes to be much easier. It also adds a little pizzazz and ease to serving your apples.

6. Let your caramel apples set in the fridge and cool. The caramel stiffened really quickly and had a nice shine when they were done!