I am excited for Harvest season. Apples, Pumpkins, Squash... all make for some really good ingredients in my kitchen. Living in Oregon for 35 years, I got spoiled during this season. Pretty much every neighborhood contained some apple trees. Not to mention the numerous Pumpkin patches everywhere. While I really do believe California is the best place to live. There is something about the harvest season in Oregon. During the fall we would always eat caramel apples and drink fresh pressed apple cider. This recipe reminds me of the old days.
My husband loves caramel apples, but not the gross pre-packaged caramel you find at the grocery store. Here is an easy way to make your own from scratch.
Gluten-Free Caramel Apples
adapted from Tasty Kitchen
¼ cups Butter
1 cup Corn Syrup
1 14 ounce can Eagle Brand Condensed Milk
2 cups Sugar
1 teaspoon Vanilla Extract
Prepare a baking sheet with parchment paper.
Heat all ingredients except vanilla in a saucepan over medium/low heat. Stir constantly!
When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.
Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
Place caramel-covered apples on a buttered cookie sheet.
Optional: drizzle with melted chocolate or roll in chopped nuts.