Cinnamon Caramel Apple Pumpkins

By Texaschef11

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter (margarine for vegan/dairy free)
• 2 cups (510 grams) brown sugar, packed
• 1 cup (250 ml) light corn syrup or maple syrup
• 1 14-ounce can () sweetened condensed milk (vegan versions available)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Orange food coloring (optional)
• Orange shoestring licorice (optional)

Preparation

Step 1

In a large saucepan set over medium high heat, melt the butter. Stir int he brown sugar and reduce heat to medium, stirring frequently, until the sugar is dissolved and the butter is incorporated. Add the corn syrup, mixing thoroughly, then stir int he cinnamon. Finally, add the sweetened condensed milk, and return to medium high heat. Bring to a boil, then cook, stirring constantly, until the mixture reaches 235 degrees (113 C). Remove from heat and stir in vanilla and food coloring (if using). Immediately dip apples.

Dip apples: Hold the skewered apple at a 45 degree angle as you dip it into the caramel. Rotate the apple until it is coated completely. Allow excess caramel to drip off then place the dipped apples on a baking sheet lined with parchment paper. Allow to cool completely before serving.