Candy Cauldron Caramel Apples
Easy and yummy caramel apples for you to enjoy. Toppings: optional.
Servings Prep Time
10Apples 20Minutes
Servings Prep Time
10Apples 20Minutes
Ingredients
Instructions
  1. Start by hammering the popsicle sticks all the way into each apple. I used a meat tenderizing mallet and it worked perfectly.
  2. On the stove in a 2 quart saucepan (so it won’t bubble over) add the milk and packet of mix. Over Medium heat, bring to a full boil for 2 minutes.
  3. Add the sugar carefully and keep stirring frequently. This will boil for about 10 minutes or so. But what you need is a candy thermometer. Mine has tick marks on it that have different temperatures that mean different candy doneness. You want to get to “Soft Ball” (no not the sport) stage or 242 degrees F. When it gets there, remove from heat and let sit for at least 10 minutes. I would even say 15 for a thicker consistency.
  4. While it is cooling, grab your candy and break it up into pieces however you like. I grabbed my meat mallet again and tenderized the crap out of those candies. Then dump them into bowls.
  5. Grab a cookie sheet or plate and use a Silpat sheet or coat in cooking spray. The hardened caramel is a beast to get off, so be prepared!
  6. Now you’re ready to dip, baby, dip! Take an apple by the stick and slowly turn it so you get every angle. In order to get the candy onto the apple, I suggest putting a glove (or a bag like I did) on your hand to protect it from the hot caramel. Press the apple around in the candy and then use your covered hand to press the candy harder onto the apple so it sticks better.
  7. And now enjoy! your teeth for the last time because these apples are sticky!

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