DIY – Old Fashioned Caramel Apples

By : | 0 Comments | On : September 25, 2018 | Category : Apples, DIY

DIY – Old Fashioned Caramel Apples

Modern life is fast-paced and we often seem to be looking to the future and scrambling for enough time to get things done. In times like these we can find comfort and joy in many of the traditions of the past. Caramel apples like grandma used to make are a perfect treat to celebrate fall and remind us of simple pleasures that can mean so much. Pittman & Davis Orchard Fresh Apples are a symbol of the season and delicious caramel adds a rich sweetness to this crisp fruit.

Old Fashioned Caramel Apple Recipe
Preparation Time: 1 hour.
Ready in: 2 hours.

Ingredients

  • 8 Pittman & Davis Fuji Apples, room temperature
  • 8 wooden craft sticks (for handles)
  • 2 cups packed brown sugar
  • 1 cup butter
  • 1 cup light corn syrup
  • 1 can sweetened condensed milk (14 ounces)
  • 2 teaspoons natural vanilla extract

Preparation

  1. Using heavy-duty scissors, cut away any protruding stems from the apples as close as you can. In a stockpot, bring 8 or so cups of water to boil (deep enough to fully submerge one apple). Using a large slotted spoon, drop apples one at a time into the boiling water for 2 to 3 seconds, covering all sides. Remove and let dry on a clean towel. This step removes any wax or oils from the apple skins, so the caramel will stick.
  2. Once the apples have cooled, insert one wooden craft stick into each by positioning the apple with the stem-side-down, and pushing one end of the wooden craft stick into the bottom-center of the apple. Try to insert the stick about ¾ of the way through the apple, but not fully through.
  3. Line a cookie sheet with parchment paper. In a saucepan over medium-high heat, add butter and allow it to partially melt. Add brown sugar, condensed milk, and light corn syrup and stir slowly but constantly. Allow the mixture to boil while stirring. Once the mixture has come to a boil, reduce heat to medium and stir frequently for about 30 minutes until temperature drops to 248 degrees F (120 degrees C). Remove from heat and stir in the vanilla.
  4. Dip each apple into the caramel mixture and coat them fully. Using a spoon can help to cover each apple more quickly. As each apple is coated, place it upright with the stick up onto the parchment paper/cookie sheet. Allow apples to cool until caramel has set. Once the caramel is set and somewhat dry, refrigerate them until firm to the touch. You can then wrap them in plastic wrap to share and store. The caramel apples can be refrigerated for up to a week.
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