Caramel Apples

In a medium saucepan, melt butter over medium-low heat. Whisk in sugars, syrup, condensed milk and vanilla. Stir regularly and cook until mixture beings to boil.

Increase heat to medium heat and cook caramel for about 15 minutes, stirring constantly but slowly, until the caramel thickens and temperature on a candy thermometer reads 235°F. You can also test the caramel to see if it forms a “soft ball”. This means that if you drop the caramel into cold water and then remove it from the water and roll into a ball, the caramel should keep its shape.

Remove saucepan from the heat. Let the caramel cool for a few minutes.

Wash and dry the apples and insert sticks. Dip the apples into the hot caramel and twirl to fully coat and to let any excess drip off. Place onto greased parchment paper (or greased aluminum foil) and let caramel set for 15 minutes.

The caramel may have pooled on the foil. Lift the apple and using your hand, shape the pooled caramel around the apple. Place apples back on parchment paper and leave it for another 30 minutes to allow it to fully set.

Once fully set, you can start decorating your apples!

To decorate the apples (optional):
Melt the milk chocolate. Dip the caramel apples into the chocolate. Sprinkle on some crushed walnuts. Set aside to cool.

Repeat with the white chocolate. If you want different colours, add food colouring. Note that if you are using liquid food colouring, you may need to add some oil to regain a smooth consistency.

Using a piping bag and round tip, drizzle some white chocolate on top. Set aside to let toppings harden fully.