I FALL in LOVE with APPLES every time I see one!
Bring on the Honey Crisps, the Fujis, the Galas, even some Red Delicious-ness! Many different kinds of apples it's crazy!
Every different apple can completely change your whole recipe up!
If I wanted to eat a bazzilion apple pies this season, all I would have to do to keep from getting tired of apple pie, is to change what apples I use in the pie. Miraculously, my pallet is satisfied!
If I could have my way, I would grow an orchard of Honey Crisp on every corner. Then, I would purchase whatever other flavor from the store.
Honey Crisp apples are MY FAVORITE FRUIT! Grapes come in at a close second because those bad boys make wine, lol. But besides that, Honey Crisp takes me to a whole...other...level! This strand of apples are sweet and juicy with a huge crunch to the bite!
NOTE: I'm not a granny smith eater by any means, so if I ever post a recipe requiring those, then I've been kidnapped and framed! LOL
Seriously too sour for me! I am a Sugar HOLIC! Sweet Sweet Sweet!
Even though I love sweet flavors, I'm not one of those people who like crazy sweet stuff. There does have to be a balance or I'll be turned off. As long as sour isn't the main taste, I'm a happy camper! :-D
Speaking of balance... If you have been reading this post through and through. I'm going to let you in on a little secret that keeps the world in balance...
There is NOT any Corn Syrup (YUK!) in this recipe. YAY!
This Caramel is different then a lot of other caramels out there all together. But it is THE BEST CARAMEL YOU WILL EVER HAVE IN YOUR LIFE! (I'll write another post soon to just give this caramel it's own glory, its THAT amazing!)
Carmel and Apple = OMG, I CAN'T STOP TYPING IN CAPS! LOL
I think it's safe to say that this is my FAVORITE combo on earth!
The caramel just wraps itself all around the apple and hugs it like they are BFF's. Maybe even lovers, either way I approve!
I just shove a wooden skewer into a clean and wax removed apple. Then I twirl it all around the caramel and watch the magic happen.
I continue to test my addiction while I watch the caramel set. Really though, the moment I lift the stick out the pot, I could eat them just like that!
This combo works so well. Plain is not a problem with me.
I switch up the flavors of my apples by sprinkling them with nuts all the time. My favorite nut to use on a caramel apple is peanut. Pecans work as well.
If I want to get super fancy, I add chocolate chips and/or chocolate sandwich cookie crumbles.
My favorite is everything on one apple! Seriously, THE BEST CARAMEL APPLES! You can add whatever "Sticks" to your hearts desire.
One day I plan to add other types of nuts to see what it taste like. I just have to stop eating all the caramel apples before I get all the toppings on them! :-D
1 cup (2 sticks) Unsalted Butter
1 can (14 ounces) Sweetened Condensed Milk
2 cups Brown Sugar
2/3 cup Honey
1/3 cup Pure Maple Syrup
1 teaspoon Vanilla Extract
10 Apples (Granny smith or Honey Crisp)
10 Skewers for Dipping
Preparing and/or Cleaning your Apples
- Bring a pot of water to the boil and quickly dunk each apple into the water.
- Rub the wax* off with a clean towel.
- Remove the stems from the apples and push in the skewers.
- Line 2 sheet trays with parchment or waxed paper*
- Melt butter on medium heat in a medium saucepan
- Combine first 6 ingredients: milk, sugar, honey, maple syrup, vanilla extract (everything besides apples and skewers)
- Stir with (wooden) spoon over medium-low heat until sugar has dissolved. The mixture should come to a boil
- Occasionally brush down sides of pan and keep caramel lightly boiling
- Continue stirring the caramel on medium to medium-low (alternate to keep your caramel from burning)
- Once caramel reaches the desired thickness for you, remove from heat.
Creating Caramel Apples
- Once Caramel has cooled down, dip one apple into the caramel at a time, submerging all or just to the top; your choice.
- Lift apple out of the pot of caramel, allowing excess caramel to drip back into pot
- Turn the apple caramel side up and hold for about 10 seconds until caramel sets around the apple
- Place caramel coated apple on your prepared and lined tray
- Repeat with remaining apples, just remember to allow space between each apple as caramel will pool a bit at the bottom till completely set.
- If the apples are store bought they are required to have wax on them by law. Organic and/or conventional, doesn't matter.
- You may grease the parchment a little if you want to be safe but I normally do not!
- Add many different toppings immediately after setting your apples onto your lined pan. Any nut variety, chocolate chips, chocolate sandwich cookie crumbles, drizzled white chocolate, little candy pieces, etc.
- Keep the caramel in the fridge and it will last for a couple months!