If you've ever had a caramel apple at Rocky Mountain Chocolate Factory, you know there's a lot more to these apples than just caramel. I am always dazzled by all the different topping choices, but my favorite is caramel, chocolate, and pecans. Even with all the fabulous toppings, this dessert is still an apple to the core, which makes it healthy, right? With fall in the air and apples on sale, I decided to try my hand at making my own caramel apples. They turned out great, thanks to this great caramel recipe from my sister-in-law Chelsey.
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 pinch salt
1 can sweetened condensed milk
1 teaspoon vanilla
apples for dipping (Granny Smith are perfect for this)
Melt the butter and add the rest to a deep, heavy saucepan. You want a deep pot rather than a wide one to make it easier for dipping and coating the apples. Stir over medium heat until a candy thermometer reaches 250 degrees. (Make sure to calibrate your thermometer!) Remove from heat and add vanilla. Dip apples immediately into hot caramel; then dip immediately into toppings (nuts, chocolate, cookie crumbs, etc.). Place on parchment or wax paper to cool.