Fall is here, and that means it is time to bust out your puffy vests, dust off your favorite pair of boots, and start attending your ski fitness classes. It also means you better perfect your pumpkin spice latte orders and start trying to find the perfect recipe for your pumpkin chocolate chip cookies and apple pie recipes. If you are like me during the fall, then your kitchen turns into an aroma of caramel, pumpkin, apple and cinnamon spices starting the beginning of October. It is my favorite way to get ready for the chaos of the holiday baking season.
This past weekend I headed up to Grand Teton National Park with my fiance to have a picnic and check out the beautiful fall colors. If you haven’t had a chance to drive through and check it out yet, I highly recommend it. We grabbed sandwiches from Creekside Market, and I had packed a sweet treat from home. Ashley Ost, owner of Everything But The Dress and Roam, shared with me a delicious caramel recipe for caramel dipped apples and I had to make them. Instead of making a whole large apple, I took a melon baller and balled out about six smaller mini-apples and stuck them on toothpicks. They were super easy to transport and the perfect bite-size, sweet treat to end our picnic.
Fall Picnic Caramel Apples
Ingredients
- 2 apples, Granny Smith
- 1 cup butter
- 2 cups brown sugar
- 1 cup corn syrup
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla
Instructions
- Using a melon baller, scoop out 5-8 balls of apple from two different apples.
- Bring butter, sugar, vanilla, salt and corn syrup to a boil.
- Add condensed milk.
- Cook sugar mixture to 245 F (check with candy thermometer).
- Remove from heat, dip apple and place on wax paper.
- Allow to cool.
