Happy Halloween Everyone!

It's my favorite and for fun, we decided to go a different route, kinda, and talk about a recipe for something that most people just buy at the store (and we can certainly understand why that is).

Caramel Apples!

Travel back in time as I describe how much fun I had trying to make caramel apples for the first time and then how Natalia tried making cake pops...once.

In spite of our inauspicious beginnings, we are breaking down how you can make caramel apples (if you really want to) and not lose your shit. The best recipe I found was from Sally's Baking Addiction. Now we all know, I am no baker nor do I aspire to be but I really like Sally's website. She always has good suggestions and has plenty of followers who make her recipes and comment on what worked and what didn't. The bottom line is: you can't use those pre-wrapped caramels, you gotta make your own and it's not that hard. You can do it (again, if you really want to).

Here's her recipe, if you don't want to leave us. Lots of helpful hints included so read to the end.

Homemade Caramel Apples

★★★★★ 4.6 from 64 reviews

Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 1 hour, 15 minutesYield: 8-9 caramel apples

Learn how to make real homemade caramel apples with this from-scratch recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.

Ingredients

8–9 cold apples1 and 3/4 cups (420ml) heavy cream1 cup (240ml) light corn syrup2 cups (400g) packed light or dark brown sugar1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature1/2 teaspoon salt1/2 teaspoon pure vanilla extract

Instructions

Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.Line a large baking sheet with a silicone baking mat (preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel,