Caramel Apples

Last week my sister was in charge of the combined activity for young-women. They were making caramel apples, so she asked me to come over and help her do a test run. We tried a new recipe and it turned out so well. It was the best caramel apple I have every eaten. Caramel apples are seriously one of my all-time favorite treats!!! I included the recipe in case any-one wants to try it. 

Ingredients:
Granny Smith apples
2 sticks butter, salted
1 stick butter, unsalted
2 cup granulated sugar 
1 cup brown sugar (light or dark, doesn't matter) 
1 14-ounce can sweetened, condensed milk
1 cup dark corn syrup
1 1/2 tsp. vanilla
Wooden skewers or lollipop sticks
Variety of candies and nuts
Clear cellophane wrap/bags

In a heavy 3-4 quart saucepan melt the butter over low heat.  Add the sugars and stir slowly until well combined.

Increase heat to medium. Stir in the sweetened, condensed milk and the corn syrup. Continue stirring until well combined.

Increase heat to medium high, continue stirring until mixture starts to boil.  Once it starts to boil clip a candy thermometer to the saucepan (don't let it touch the bottom of the pan) and reduce heat back to medium.  Here are different stages of how it will look as it gets to the full boiling stage.  It takes approximately 30 minutes from this point to the end.  Just keep stirring and inhale all that deliciousness.  I want to bottle up that scent and have it in my house all year long :)

The final temperature you are looking for is 234-240 degrees (soft ball stage).

Once you've reached the proper stage remove saucepan from heat and stir in vanilla.  Let the caramel sit for about 5 minutes and then begin dipping.