Party Caramel Apples Recipes

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Steps:

• Wash and dry apples; remove stems. Insert Popsicle sticks into bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use., In a large heavy saucepan, combine the brown sugar, butter, milk, corn syrup, maple syrup, molasses and salt. Stir with a wooden spoon over medium-low heat until sugar dissolves. Bring to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla., Dip apples, one at a time, into caramel and then into an ice-water bath for 1-2 seconds to set caramel. Dip apples in peanuts; place on the buttered baking sheet. Press red-hot candies onto apples as desired., In a microwave, melt white chocolate; stir until smooth. Transfer to a small resealable plastic bag; cut a hole in a corner of the bag. Drizzle over apples. Repeat with semisweet chocolate. Decorate with additional nuts and candies as desired. Let stand until set.

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.