Ingredients
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1
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2 1/2
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1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Fran’s Caramel Apples,This is an old school recipe for caramel apples.,Was looking for a recipe that didn’t use caramels to melt or whipping cream. This was delicious, smooth, easy and perfect for candy apples! used the items I had: butter instead of margarine, white corn syrup instead Karo syrup. I made only enough for 4 apples, and cooked it on med for approx 10 min until it reached soft ball stage (take 1/2 tsp of caramel, drop it into a cup of cold water, then roll it in your fingers, it should form a soft ball). It was not gritty at all. Perhaps the last reviewer didn’t cook it long enough? I would use this one again! Delicious, creamy and not too sweet, perfect!,I followed this recipe to the T and I was not impressed. The caramel tasted good, but it was too thin and did not harden. I also found the caramel gritty. Once apples were dipped I put them on wax paper and they stuck to the wax paper. The caramel has yet to harden up after 1 day and they’re so sticky. Like I said, the caramel was tasty, I’ll make it again and just keep it thin and pour it over sliced apples. Thanks for posting!
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Steps
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1
Done
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Add All Ingredients (except Vanilla) to a Saucepan. |
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2
Done
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Cook; Stirring Constantly on Medium Heat Until the Mixture Reaches 235* (firm Ball Stage). |
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3
Done
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Stir the Vanilla Into Mixture After You Take This Off the Heat. |
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4
Done
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Roll Apples in Caramel Mixture and Set on Wax Paper to Cool. |
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5
Done
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Makes 2 Lbs Caramels or About 20 Small Apples. |
