The sweet and tasty combinations are practically endless with these fun and delicious jumbo sized salted caramel Fuji apples.
Happy Caramel Apple Day, Guys! I remember enjoying these delicious treats as a child right around this time of the year! Mom would always get them from the grocery store, three in a pack right! 🙂 They were so tiny though and always kept me panting for more. So this year I decided to try decorating those humongous sized ones like you see in the mall. You know, the ones almost as big as your head! 🙂
I used the giant sized Fuji apples, which are nice and sweet with just a hint of tartness to keep you on your toes. Your choice though but these are pretty popular during this time of year. Of course, I used salted caramel over the regular run of the mill caramel. I’ll spare you and stop repeating my affection for the former said confection. 🙂 These are so fun to make and the possibilities are just endless as you can see. This Toasted Coconut Macademia one was a special request from my dear daddy. Not a top pick for me but you get my point regarding creativity. 🙂
This messy White Chocolate M&M version is pretty popular with the kiddos as you could imagine! They’ll be bouncing off the walls in no time for ya! The candy coated chocolate M&M’s always seem to have that effect, right! Add the white chocolate chips, which aren’t really chocolate by the way and they’re double the fun! 🙂
The key to making salted caramel apples is getting the salted caramel to the right temperature so that the caramel doesn’t slide off of the apple. It also helps to remove the wax on the apples that make them so pretty and shiny! I dunk them in boiling water for about 5-10 seconds and this helps the wax to just rub right off for me. This way the caramel has a duller surface to stick too! Hey! But I’m all about shoveling the sliding caramel directly into my mouth! Your choice!! 🙂
Are you fearful of making caramel apples from scratch? Are you using those wrapped caramel squares instead? No need to fear guys! All you need is a candy thermometer to perfect these guys. It’s imperative to bring the caramel up to the right temperature without going over. Otherwise, you’ll end up with crunchy toffee apples! I speak from experience. 🙂 Nothing against toffee as it’s a favorite of mine as well. 🙂 Just watch and trust that handy dandy candy thermometer. Once the caramel reaches 245 degrees which is considered a firm ball, the
burnt sugar caramel is ready for dipping. You don’t have long though. Make sure you’re toppings are ready for rolling immediately after dipping your apples as the caramel sets fairly fast. See there! Nothing to fear!
Are you facing any fears this season? I’m here to encourage you with God’s Word, which states “For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.” 2 Timothy 1:7 (KJV). When I sense myself starting to succumb to those feeling, I begin to confess and hold on to this scripture. God’s Word tells me that I don’t need to be fearful because GREATER is HE that is in me, than he that is in the world. 1 John 4:4 (KJV). Let’s exchange fear for faith today! Thanks for stopping by guys! Say Grace and enjoy!!
Salted Caramel Apples
- 5 large apples I used Fuji
- 5 wooden sticks
- 2 sticks butter
- 2 c. brown sugar
- 1 c. corn syrup
- 1 can sweetened condensed milk
- 2 tsp. vanilla extract
- toppings of your choice
- Begin by inserting a stick into the center of each apple.
- Dip the apples in boiling water for about 5-10 seconds and dry them to remove the shiny wax coating and set aside.
- Prep all of your toppings and place them separately in small bowls.
- Place a sheet of wax paper on a baking sheet an butter it heavily.
- In a large heavy bottomed sauce pan fitted with a candy thermometer, toss butter, brown sugar, corn syrup and sweetened condensed milk and combine well.
- Stir constantly over medium-high heat until butter is melted.
- Reduce the heat to medium and bring to a boil, stirring constantly, until the caramel reaches 245 degrees on the thermometer.
- Remove from the heat, continuing to stir and add the vanilla.
- Dip apples immediately allowing the excess caramel to drip off. Roll into the toppings of your choice and set onto the wax paper.
- Allow the apples to cool for 3-4 hours. Say Grace and enjoy!!
Notes: Be sure that your thermometer is calibrated by testing it beforehand with boiling water. Remember that water boils at 212 degrees. Factor in those adjustments to ensure that the caramel is only cooked to 245 degrees.
If caramel becomes too thick to dip, warm it while stirring over medium heat until the caramel becomes loose enough to dip again.