Classic Caramel Recipe-a fun fall treat that is perfect for dipping apples

Caramel apples are the classic fall treat.  Popular at fall carnivals and in chocolate shops these are relatively easy to make.  Carefully choose the apples you want to dip–I like the tart contrast of a granny smith to the sweet gooey goodness of caramel.

Prepare your apples for dipping by removing any stickers and the stem, rinse the apple and dry completely.  Place a small dowel or candy apple stick in the core of the apple (you can find these at craft stores or in the hardware store–simply cut to the length you want).  Use a spoon to pour the slightly warm caramel over the top of the apple then roll it to complete the coating.

With homemade caramel it is best to coat apples when it is first made but has cooled enough to coat the apples.  It is best to not reheat for dipping. You can use store bought caramel candies (simply unwrap, melt and use to dip your apples).

Once the apples are coated in caramel you can get creative with embellishments.  Chocolate, nuts, sprinkles, or candies, and can be used to add flavor and character to the apples.

Homemade Caramel Recipe
delicious for apples or as candy

2 cups sugar
1 ¾ cup dark corn syrup
¼ cup molasses
1 cup butter
1 cup cream
3 cups cream

Combine the sugar, syrup, molasses, butter and 1 cup cream in large saucepan over medium heat- stirring with a whisk.  Stir constantly and monitor with a candy thermometer until mixture reaches a temperature of 244° F.  Gradually whisk in the remaining 3 cups of heavy cream and continue to stir until mixture again reaches 244° F (the firm ball stage).

Remove from heat, pour into a pan that has been buttered or onto wax or parchment allow to cool.  If you are serving as a dip keep it a little warm.  If you allow it to cool completely it will solidify and can be cut into pieces.