Last year’s Family Camp day was a huge success. There was canoeing, arts&crafts, lanyard making, gaga, cooking, and more. We have some equally fun activities planned for this year’s Family Camp Day.
We thought with apple picking season upon us, you might like the caramel recipe we used last year for the caramel apples. We found it through trial and error of several recipes we found online. The one that came out the best was Grandma Betty’s Caramel Apples.
Here it is!
- 12 whole apples
- ¼ cups butter
- 1 cup light corn syrup (this is not the same as high fructose corn syrup)
- 14 ounces, fluid condensed milk
- 2 cups sugar
- 1 teaspoon Vanilla Extract
Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.
Heat all ingredients, except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly!
When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. It will look caramel in color, but the color will deepen. Let the mixture cool a few minutes.
Because we had a large number of people coming and going, as a batch was made it was put into the crock pot on low. This allowed it to stay warm without cooking it further.
Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.
Don’t waste that caramel in the bottom of the pan!
1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.