On our drive home from Michigan one of the boys asked if we could make some caramel apples with the apples we got at Diehl’s. I thought that sounded like a grand idea. My mother absolutely loved caramel apples so the idea of making some with the boys warmed my heart.  Every fall it seemed mom had an endless supply of caramel apples. She’d eat one after dinner even if no one else did. 

So I found a recipe for the caramel and while I prepared it, Josh and Oliver gently sanded the apples to help the caramel stick. 

The dowels we had weren’t super strong so Josh taped three together for each apple – good and sturdy!

To make the caramel, mix together the following in a small pot:

• 1 cup sugar
• 1 cup brown sugar
• 1 cup corn syrup
• 14-ounce can sweetened condensed milk
• 1 stick butter

Bring it to 225 degrees (on a candy thermometer), stirring it constantly so it doesn’t burn. Once it reaches 225, turn off the heat and let it cool to 180.  You’re ready to dip!

We found that it worked best to dip the apple in and then spin it over the pot, letting excess caramel drip back in.  As it cools, you can dip and repeat if desired. 

The boys sprinkled chocolate chips and nuts on the apples once they set them down to cool. 

A lot of the caramel ran off but enough stuck to make them delicious!

I poured the extra caramel that was left into a pie pan lined with wax paper and put it in the fridge to cool and solidify. When it’s done I’ll cut it into chunk and we’ll have some chewy delicious caramels to enjoy. 

This could become a new fall tradition!