Caramel Apple Season

The Granny Smith apples are ripening on our tree, and someone called the deli yesterday asking if we knew someone who did homemade caramel apples, AND, autumn arrived last Friday, so... I guess it's time to talk Caramel Apples!

I posted my favorite recipe here, on my recipe website. It can be a little tricky to work with, but so incredibly tasty! And the caramel recipe's pretty easy, with simple ingredients, so that's a plus. But since I've been organizing my extra recipes lately, and ran across a few other Caramel Apple recipes in the process, I thought I'd share one of them here today. I've tried it once or twice, but usually revert back to my other recipe, since I always have those ingredients on hand (and don't even have to bother with a candy thermometer for it).

But I've posted another recipe below too, for those wanting to try a new version!

Caramel Apples (Using candy thermometer)

Ingredients

• 14-16 small tart apples
• 1 c. butter
• 1 lb. brown sugar 
• 2 c. cream 
• 1 c. light corn syrup
• 1 tsp. vanilla

Prepare w/wooden skewers stuck in, on buttered sheet:  14-16 sm. tart apples

Melt over low heat:  1 c. butter

Add:  1 lb. brown sugar, 2 c. cream,  1 c. light corn syrup

Cook, stirring over medium high heat until boiling, then stirring some until temperature reaches 248 degrees, 45 to 60 minutes. Remove from heat immediately and add: 1 tsp. vanilla

Work fast, dipping apples, turning to coat. Roll in nuts also, if desired.