Did you know that the caramel apple was invented in the 1950s thanks to some innocent experimentation? Yes, indeed. The first caramel apple was created when a Kraft Foods employee melted down some of the company’s caramels following Halloween. The employee then dipped apples into the mixture as a healthy snack. Fast forward to 1960 when the first caramel apple dipping machine was invented by a Chicago candy shop worker, which commercialized the tasty treat.
The Perfect Fall Treat
Since its ingenious introduction into this world, the caramel apple has morphed into a candied art form topped with all sorts of goodies, including nuts, chocolate, crumbles, among others. The best thing about caramel apples is that it is not hard to make. All you need are some tart apples, wooden chopsticks, butter, brown sugar, corn syrup, condensed milk, and vanilla extract.
With that, here is a simple, yet delicious caramel apple recipe that will make you new friends in no time.
Before you start, just note that the caramel requires a bit of attention when cooking. As a result, you should prep everything beforehand. Have the parchment paper laid out and your toppings ready to go. This recipe will take you about 30 minutes to prep and 30 minutes to cook. The generic yield is eight caramel apples.
All you need are:
- 8 tart apples
- 8 wooded chopsticks (for handles)
- 1 cup of butter
- 2 cups of brown sugar
- 1 cup of light corn syrup
- 1 (14 ounce) can of sweetened condensed milk
- 2 teaspoons of vanilla extract
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- Begin by boiling water in a large saucepan. Dip the apples into the water for a few seconds, then dry with paper towels.
- Set the apples aside until cooled and then insert the wooden chopstick into the bottom of each apple.
- Line a baking sheet with parchment paper.
- Stir the butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Then reduce heat to medium. Cook until thermometer reads 248 degrees (25-30 minutes). Stir constantly.
- Remove the caramel from the heat and stir in the vanilla extract.
- Quickly dip each apple into the hot caramel and completely coat the apple.
- Sprinkle the apples with any topping that you want while it is still hot.
- Let the apples cool on the parchment paper.
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