Nan's Famous Caramel Apples

One of my favorite memories from my time in Utah was going to my "cousinish-aunt's" (Nan Black) house to make the best and fanciest caramel apples ever! Below, I share her recipe for the caramel as well as the basics of dipping. But the greatest thing about these apples (besides eating them), is that they become a work of art and the artist can be as creative as he/she wants. In memory of caramel-making times at Nan's, I've started hosting annual caramel apple-making parties.

Caramel Recipe:
I usually double this recipe.

• 2 cups brown sugar
• 1 cube butter (1/2 cup)
• 1 cup light corn syrup
• 14 oz. can of sweetened condensed milk

Gradually bring these ingredients to a boil in a large saucepan, stirring constantly. Boil until candy thermometer reaches temperature slightly above soft ball stage. This is something you may need to experiment with a bit. It varies with thermometer and with altitude. (Here in low altitude Iowa I found that ~242°F was perfect; in high-altitude Utah 230-232°F. If the caramel is too soft it will take a long time to get firm and it will run off the apples when you put them down; if it gets too firm it will be more difficult to eat. I recommend using your candy thermometer as well as the Cold Water Test. For more help with candy temperature:

http://www.exploratorium.edu/cooking/candy/sugar-stages.html

• 1 tsp. vanilla extract

When caramel has reached the desired temperature, remove from heat and add vanilla while stirring.

For Apples:

I prefer large, round, tart apples. Wash and dry apples thoroughly. Put wooden sticks into them. Dip in warm caramel and allow to cool until caramel is firm.

You can then dip them in chocolate (white or dark--almond bark works just fine) and sprinkle with anything else you like (e.g. english toffee, coconut, crushed oreos, nuts, etc.).

Nan's classic ones are dipped in white molding chocolate and then sprinkled with cinnamon sugar.