Caramel Apples taste great any time of year, but they wouldn’t be such a special treat if I made them year round. October is the one month I indulge in homemade caramel apples and so they are a much anticipated confection!

The ladies in my book club have informed me that they look forward to my caramel apples for 364 days until the next time I host in October. I tried a new topping this year- bacon and peanuts. Tastes pretty yummy! High quality, thick, crisply cooked bacon is a must. I used apple wood smoked bacon.

 

I will share my recipe with the warning that this takes practice and skills to perfect!

Caramel Apples (makes 6-9 large apples)

Melt & blend in heavy bottom pan on stove top:

1 cup butter

2 1/2 cups brown sugar

1 cup light Karo syrup

1 can sweetened condensed milk

dash salt

Cook to hard ball stage while stirring constantly.

Remove from heat and stir in 1 tsp vanilla.

Dip cold Granny Smith Apples on sticks. Dip in nuts, mini M&M’s, Reeses pieces etc.

Place on parchment paper lined cookie sheet to cool. Store in fridge.

Notes:

I let the caramel sit a bit before dipping so it’s just a bit thicker.

Can’t wait for next October!