Homemade Caramel

Cup of Yum
1. Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk, corn syrup, and brown sugar.
2. Use a rubber spatula to stir the mixture constantly over medium heat until it starts to simmer, scraping the sides and bottom regularly.
3. Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235- 240 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
4. At the soft-ball stage, immediately remove from heat and stir in vanilla extract and salt. May leave caramel in this pot or transfer to a small crock pot to help it stay warm as you dip apples.

Dipping Instructions

1. Clean apples thoroughly. Use warm water and scrub to make sure all excess wax coating is removed.
2. Make sure apples are dry and at room temperature.
3. Push the skewers into the top of the apple where the stem used to be. Make sure the stick is on tight.
4. Gently press the apple into the pot of warm caramel and use a spoon to ladle the caramel around the apple so that the apple is evenly coated.
5. Let any excess caramel drip back into the pot and use a spoon to get any excess off the apple. Tip the apple upside down while the caramel continues to set for a few moments.
6. Place the caramel dipped apples on a parchment lined cookie sheet.

Toppings

1. Press in larger toppings while the caramel is still warm.
2. If double-dipping the caramel apples into chocolate, let the apple first cool completely.
3. Melt chocolate in microwave for 30 seconds at a time, stirring in between each session. Dip, scrape excess, and flip apple upside down until set.