Ingredients

• 8 large tart apples
• 8 woodens chopsticks for handles
• 2 cups packed brown sugar
• 1 , 14 ounce
• 1 cup light corn syrup
• 1 cup butter
• 2 teaspoons vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Remove any wax from apples to help caramel stick better: Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.
3. 3 Insert sticks into the bottom of each cooled apple through the core for a handle.
4. 4 Line a baking sheet with parchment paper. Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat.
5. 5 Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball.
6. 6 Remove caramel from heat and stir in vanilla extract.
7. 7 Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.
8. 8 Sprinkle apples with any desired toppings while still hot.
9. 9 Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.

Nutrition per serving