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Caramel apples are one of those things of times past. When I was a little kid we could go to the houses of people we knew and get home made treats of caramel apples, popcorn balls, donuts and huge sugar cookies. Rick had a neighbor lady that loaded an entire banquet table with home baked goodies and the kids were left to take what they wanted and expected to leave some for the rest next to come. Catch that happening now!

These things were made from scratch. No stranger-danger and all good ingredients -not filled with high fructose corn syrup and hydrogenated oils. Now days you can pay around $8.00 for a caramel apple in a candy shop or make some yourself.  Make some buttery caramel and dip washed and dried apples with sturdy sticks put into the stem end into it. Let them set up on a parchment lined baking sheet. If you really want to tart it up dip them in bittersweet chocolate and chopped nuts or other goodies to finish. Rick is a purist and says” Bah!” to my embellishments! 🙂

Caramels

• 2 cups white sugar
• 1 cup packed brown sugar
• 1 cup corn or cane syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup butter
• 1 1/4 teaspoons vanilla extract

In a heavy bottomed pot combine all ingredients except the vanilla and cook stirring constantly to about 240F for my high altitude- (start at 250F for sea level and subtract a degree for every 500ft above that.) Dip your apples and place on parchment to cool. Or you can pour into a buttered pan and cut into squares for caramels. Top with a bit of Fleur De Sel and you’ll have lovely salted caramels. 

Kipling says -“Whats all this fuss about?!-Just PLEASE give me some bits of that butter…!”

Wishing you all a very Happy Halloween!

xo!