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Spooky Chocolate Caramel Apples




Source of Recipe


unknown


Recipe Introduction


(If caramel thickens while dipping apples, return saucepan to low heat. Stir in a teaspoon or two of milk.)



List of Ingredients




12 to 14 small apples
12 to 14 wooden sticks
2 cups packed brown sugar
1/4 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1/2 cup butter
1 tsp. vanilla
6 (1-ounce) squares white baking chocolate
4 tsp. vegetable oil


Recipe



Line baking sheets with foil; grease foil. Wash and dry apples. Insert a wooden stick into the stem end of each apple; set aside. In a large saucepan, combine brown sugar, cocoa powder, sweetened condensed milk, corn syrup and butter. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the pan, if desired. Reduce heat; boil gently, stirring frequently, 25 minutes (or until the candy thermometer reaches 248 degrees, if using). Remove from heat; remove thermometer. Stir in vanilla. Working quickly, dip each apple into the hot caramel mixture, turning to coat. Lift out of the caramel, twirling gently to let excess caramel mixture run into the saucepan. Place on prepared foil; let stand until firm, about 25 minutes. In a small saucepan, melt together white baking chocolate and vegetable oil over low heat, stirring constantly. Drizzle over apples; place on greased foil. Let stand 25 minutes; refrigerate until serving. Makes 12 to 14 chocolate caramel apples. Store in the refrigerator up to two days.