Vampire Caramel Apples

By theresaoneil

Ingredients

• 6 washed and dried apples (preferably red so you can make some red “lips” show through)
• 6 popsicle or lollipop sticks
• 4 tbsp butter
• 1/2 cup light corn syrup
• 7 oz sweetened condensed milk (1/2 of can)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• Handful mini marshmallows

Details

Servings 6
Adapted from ericasweettooth.com

Preparation

Step 1

Directions:

Prepare a Silpat-lined or greased wax paper-lined cookie sheet and insert sticks into each cleaned apple.

Melt butter in a saucepan until it browns. Stir constantly to avoid bits of brown butter forming.

Add corn syrup, condensed milk, and sugars and mix over medium heat. While stirring constantly with a heat-resistant spatula, bring the mixture to a boil and allow it to boil until a candy thermometer reaches 235-340 degrees (aka the soft ball stage).

Once the caramel is at the soft ball stage, remove from heat, stir in vanilla, and allow caramel to sit for 5 minutes.

Submerge apples in caramel and swirl upon removal to let excess caramel drip off. Invert onto prepared cookie sheet and use a knife to remove any excess caramel that pools on the bottoms.

Let the apples set for about an hour and set any extra caramel aside.

With a sharp knife, cut out a wedge of apple to make the “mouth”. Use the edge of the knife to push back the caramel a little along the edge to make “lips”.

Use scissors to cut mini marshmallows in half for the central teeth and into triangles for the fangs.

Use leftover caramel to help secure the marshmallow teeth to the mouth.