I followed other reviewers instructions for the making of the caramel. Basically, after the butter and milk are added, I cooked and stirred until it became the consistency of thick caramel. For those who reported runny caramel, you simply didn't cook it long enough. I used a candy thermometer as a guide, but I believe you can make this recipe using your own judgment, basing your decisions on the texture of the caramel. When you add the vanilla, it takes on the beautiful coloring that we all know and love! I placed the apples in the freezer for approx. 15 min. prior to dipping to help the caramel cling to the apple...that worked perfectly...no messy dripping. I also waited for the caramel to cool to 200-degrees as suggested by another reviewer...perfect! This caramel tastes so much better than the melted, wrapped caramels. And I always disliked having to unwrap each of the pieces in the bag. I was skeptical about this recipe, so I only made 1/2 as written and it yielded 4 medium sized caramel apples, which was perfect for me and hubby.
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I followed other reviewers instructions for the making of the caramel. Basically, after the...