This week I had the best of intentions to stick to my diet, but I knew in my heart it was going to be four days of eating and drinking that were out of my control. I mean coooommme on! Who can go to Wisconsin on a cheese and spirits tour and stick to the plan? Not me. So I created a new plan: more cheese please. I’ll be posting more about the trip later but if you haven’t experienced real Wisconsin cheese, you haven’t tasted cheese.
Now that I’m slowly emerging from my happy dance cheese trance, I’m craving sweets. Sweets that go with cheese.
Okay I might still be under it’s spell. I’ve never been much of a fan of caramel apples thanks to early memories of store-bought versions that nearly drove me to the dentist to have the hard, waxy caramel extracted from my molars and the tossing of the rest in the garbage.
How to Make the Best Caramel Apples
These aren’t hard coated candied apples, but rather ooey, gooey, shiny covered crunchy fruits that will have you eating the whole, darn thing.
My recipe is different in a big way thanks to the combination of sugar and sweetened condensed milk, creating a silky caramel coating that stays soft and supple. And deliciously ‘bloody’.
And that’s why you need to give my Bloody Caramel Apples a try.
Bloody Caramel Apples
- 1 stick ½ cup butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- kosher salt
- 1 teaspoon vanilla
- 1 to 2 teaspoons red food coloring depending on your bloody-ness desires
- 10-12 medium organic apples
- 10-12 ice-pop sticks or other holders
- In a large saucepan, melt butter. Add brown sugar, corn syrup, sweetened condensed milk and salt and continue to stir over medium heat until mixture comes to a boil and a clip-on candy thermometer reads 235°F. Remove from heat and add vanilla and food coloring and stir. Allow to cool to 200°F.
- Poke ice-pop sticks or twigs into tops of apples and dip into caramel mixture, rotating to coat. Place on a silicone baking liner or waxed paper until caramel sets.
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