SPOOKY Caramel Apples

If you want a "Spooktacular" dessert that everyone will love then this is it! This recipe is also"food storage friendly" and one we have enjoyed over the past few years.

Before you begin gather together your crew and set them to work washing the apples.


Apples purchased from a store have wax applies to them and may keep the caramel from sticking. I just added some baking soda in the water for the girls to scrub clean. Make sure that your apples are completely dry before dipping. Remove the stem and insert a popsicle stick in the center of the apple. Place on a pan that has been lined with wax paper and sprayed with cooking spray to prevent sticking.




After preparing the apples just put them in the fridge until you are ready for them. Cold apples help keep the caramel from sliding off.




It has been years since I purchased sweetened condensed milk because you can make it for pennies.

• 1 Cup powdered milk
• 1 Cup granulated sugar
• 1/2 Cup boiling water
• 1 Tablespoon butter

Put your powdered milk and sugar in blender. Pulse a few times.

Add the boiling water and butter and puree until it is blended completely about 1-2 minutes.

I was amazed the first time I made it how much the

texture was the same as canned.

In a large saucepan add:

• 1 cup butter
• 2 Cups dark brown sugar, packed

Over medium low heat stir constantly until the butter is melted and the mixture is creamy.

Stir in:

• 1 Cup light corn syrup
  
  

Next add:

• Sweetened condensed milk that you made
  
  
  

Stir well. Turn the stove up to medium high heat and stir constantly. Do not leave unattended! It will take approximately 30 minutes for it to reach the "firm ball" stage of candy making. This means that, upon dropping the caramel into cold water, a firm ball will form The ball should not flatten when you remove it from the water, but should still be easily manageable and change shape when you touch it. The best way if you have never made candy before is to use a candy thermometer. The temperature should read between 245-250 degrees F.

When a "firm ball" stage is reached turn off the stove and stir in:

• 1 Teaspoon vanilla

Take your apples out of the refrigerator. Tilt the pan and dip each apple into the caramel. Rotate within the caramel. Pull out and allow excess to drip off. Then turn the apple right-side-up for a moment and let the caramel settle for a few seconds. Place on prepared pan. While the caramel is still warm and soft you can decorate it with a variety of toppings.

For my Spooky Caramel Apples I melted a bag of chocolate chips with a teaspoon of shortening. I put it in a decorator bag, cut the tip and just swirled each apple.

Don't you think the SPIDERS

add just the right

finishing touch?

Other toppings might include:

• Sprinkles
• Nuts
• Chocolate Chips
• White Chocolate Chips
• M&M's
• Oreo Cookie Crumbs
• Crushed Candy Bars
• Candy corn

When it comes to eating caramel apples the best way I found with little children is to slice them up. No mess, No waste!

This recipe made 12 medium apples.