caramel apples

This has got to be the best caramel recipe I have ever tried. I got it from a neighborhood cookbook. I normally just make a harder caramel with this recipe, but we wanted to make caramel apples with it, so I didn't cook it as long. It was at the beginning of hard ball stage. I'm guessing 240 degrees on a candy thermometer.

CARAMELS
1 c. butter or margarine
Dash of salt
1 c. light corn syrup
1 tsp. vanilla
2 1/4 c. brown sugar
1 (15 oz) can sweetened condensed milk

Butter 9x9 inch pan and set on cooling rack. (Note: If making caramel apples butter a cookie sheet and set aside.) Measure ingredients and have thermometer before starting. Melt butter in heavy saucepan. Blend in sugar and salt. Stir in syrup and milk. Cook, stirring constantly over medium heat until candy reaches firm ball stage (245 degrees), about 20-25 minutes. Remove from heat; stir in vanilla. Pour into buttered dish. Cool. Cut into squares and wrap in wax paper squares. {Recipe courtesy of Karlette Merrick}

A couple of Notes:
Note 1: If you don't have a candy thermometer, put ice in cold water in a bowl and use this to test your caramel. You will put the caramel in the bowl and try to roll it. If it is a soft ball, it's not quite done. Try to have the caramel roll into a hard ball.

Note 2: If making caramel apples, let cool slightly and then roll the apples in the caramel. Poke a Popsicle stick in the top of the apple to make it easier to handle. Then roll in your favorite candy bar. Or drizzle chocolate over the top.

Enjoy this delicious caramel recipe!



For a fun Halloween treat to neighbors and friends, just wrap in cellophane or plastic bags. Then wrap Raffia Ribbon around the outside. Write on the stick. So easy. So delicious!