Mrs. Jacqueline's Gourmet Caramel Apples

The apples are ripening and it is time to make

something fun with the them.

We have a wonderful apple tree.  I thought it was a

Jonagold.

 It was advertised as

self-pollinating so that works for us since

it is our only apple tree.  Last year we had a small

crop but they were huge.

Notice the gorgeous pink blush.

I picked these last year.  There was only one problem,

this was the "good" side.  The back sides were all

munched on by the birds.

     We like to call  "things like this the

backside of

    Disneyland" where you see what is behind the beauty!

    I don't mind sharing some, but of that whole tree,

          only one had been left untouched.

Notice anything new hanging in the tree?

I read on-line that if you hang CDs from the branches

the twirling reflection would scare the birds

away.  Guess what?  It worked.  I have a beautiful

crop this year and none have been eaten by the

birds.

You all have seen Mrs. .......Gourmet Caramel apples

that go for around $20 each.  Here you can

make your own for under $1 each.

I like an apple that is sweet and tart like a Jonathan

or Jonagold to dip in caramel rather than one that is

 just tart like a Granny Smith.

Caramel Apple Recipe

1 C. melted butter

1 C. light Karo corn syrup

2 C. packed brown sugar

1 14 oz. can sweetened condensed milk

9 - 12 apples, washed and dried (depends on

the size of the apples)

candy or popsicle sticks

melted chocolate

sprinkles

nuts

candies

Wash and dry the apples and insert sticks.

Mix, the melted butter, corn syrup,

brown sugar and sweetened condensed milk

in a heavy saucepan.  Bring it to a boil

on medium high - it scorches easily -

and turn to medium or medium low,

stirring the bottom constantly

being careful not to scorch it. 

Let the temperature reach 245 degrees (at sea level) so if

you live in the mountains as I do you need to see where your

thermometer reaches a rolling boil for water - 212 degrees

at sea level.  Today I tested my thermometer and it

boiled at 200 so I would subtract 12 from 245 and

cook it to 233.

Pull off heat and add 1 tsp. vanilla.

Dip in caramel and place on a greased piece

of tin foil.  Let cool then dip in desired chocolate.

I like to let the chocolate harden and drizzle with

additional colors of chocolate and add chopped

candies.

Pour out any leftover caramel onto a heavily

buttered piece of foil for shaping

into caramels or just eating.

Placing the stick into the washed and dried

apples fresh off the tree today.

Be careful with the hot caramel.  My little grandson

tried some off the spoon too quickly and got

a little burn today.

Cure for burns - put milk on a piece of paper

towel and hold it on there a few minutes.

The vitamin D in the milk takes the burn

away.  We have even done this on a

severely burned hand - keep rewetting the

towel in milk - works for sunburn too if

you do it as soon as you come in - apply milk

and let it dry then apply lotion (so you don't smell).

(Enough of Jacqueline's home remedies!)

Butter the foil heavily or it will stick.

Be sure to let the caramel cool completely or the

chocolate will just slide off of it.

Now let the chocolate layer cool completely by

placing it in the fridge before

drizzling any additional chocolate.

Be sure the additional chocolate or white

chocolate isn't too warm as it will slide

off too.  (...by experience.)

This one was dipped in milk chocolate then

drizzled in white and milk with Reeses Pieces

on top.  Let the drizzled chocolate cool then

use additional chocolate to glue on the candy.

The one in the far back was drizzled in

white chocolate then sprinkled

with cinnamon sugar.

This one we dipped in milk chocolate and drizzled

with dark and white chocolate.

This one has Pink Himalayan Sea Salt

sprinkled on top of the milk chocolate.

That sweet/salty taste was wonderful.

A little goes a long ways.

Click here for printable recipe.

We love to let people make their own.  We

have also done service projects where the

youth made one to keep and one to give

away to a family in need.

Have fun making up your own varieties. 

Lots of love,

Jacqueline

I love hearing your comments, they truly make my day!

I will be posting this with

Foodie Friday,

Friday Favorites,

Feature Yourself Friday,

Pink Saturday,

and

Seasonal Sundays.

Visit Marsha at Splenderosa.  She is giving away two

fabulous crystal cuff bracelets.  Help her reach 300

followers.  If you aren't into bling (I definitely am),

these would still be great for holiday gifts.