These really are the best caramel apples ever!
12 Large Apples
1 cup Butter
3 cups Brown Sugar
1 1/2 cups Light Corn Syrup
28 ounces Sweetened Condensed Milk
2 teaspoons Vanilla
Wash and prepare apples by inserting wooden sticks. Melt butter on low heat in a two quart saucepan. Add in the next three ingredients and stir constantly at low heat until the mixture reaches 213 degrees on a candy thermometer (approximately 30 minutes). This is not a typical caramel apple temperature, but it works great for these. Remove from heat and stir in the vanilla. Let stand for about three minutes before dipping the apples.
Tilt the pan to the side, dip the apples one at a time and place them on a parchment lined tray for cooling.
Enjoy the plain caramel apples or add desired toppings.
Yield 12 Large Apples
Store at room temperature. Apples will last for up to three days.
*Note* This is a family favorite recipe I found online at tammysrecipes.com. In the original recipe it also calls for 1/2 teaspoon Ground Cinnamon that we did not include in our list of ingredients.