Makes 12 medium apples

This is such a fun recipe to make with kids.  Before measuring the corn syrup, maple syrup and molasses spray the measuring cup with a little butter-flavored cooking spray so these ingredients slide right out instead of sticking.  You will need 12 popsicle sticks, chopsticks or some other long, sturdy stick to dip with.  Although I prefer mine plain, if you really want to indulge, of course you can dip the caramel apples into chopped nuts, chocolate nibs or candy sprinkles.  You will need a candy thermometer, a small bowl of cold water and a pastry brush for wiping down the sides of the saucepan while cooking the caramel, and a medium metal bowl  to pour the hot caramel into when it has finished cooking.  Line 2 baking sheets with a Silpat non-stick baking sheet or buttered waxed paper.

1 Cup Unsalted Butter, at room temperature

1 pound Dark Brown Sugar, (1 Box)

1 14-oz Can Condensed Milk

2/3 Cup Dark Corn Syrup, use light corn syrup if you cannot find dark

1/3 Cup Pure Maple Syrup, Please don't use imitation here

1 1/2 t Vanilla extract

1 t Dark Molasses

1/4 t Salt

12 medium Gala or Granny Smith Apples, washed and dried

1.  Combine all ingredients except apples in a heavy 2 1/2-quart saucepan.  Attach the candy thermometer to the side of the saucepan and have your water a pastry brush ready.. Refrigerate the caramel apples on the sheets for 10- 15 minutes. 

2.  Stir mixture with a heat resistant rubber spatula or wooden spoon over medium-low heat until sugar dissolves, about 15 minutes.  Test by rubbing a little caramel between your fingers. You should not feel any sugar grains. Occasionally brush the sides of pan with the wet pastry brush being careful not to drip a lot of water into the pan. 

3.   Increase the heat to medium-high and cook the caramel until it begins to boil and the thermometer reads 236°F, about 10 - 15 minutes longer. Stir constantly and carefully again occasionally wiping the sides of the pan with the wet pastry brush. 

4.  Carefully pour the hot caramel into the metal bowl without scraping the residual caramel left the pan (it may contain sugar crystals which could ruin the cooked caramel). Let the caramel cool undisturbed until it reaches a temperature of 200°F, this will take about 20-30 minutes. As the caramel cools push a popsicle stick or chopstick into the stem end of each apple and set up decorations, if using.  Now the fun begins. 

5.  Dip an apple into the warm caramel, submerging all but very top of the apple. Lift the apple out and allow the excess caramel to drip back into the bowl. Rotate the apple to help the caramel set up and place the coated apple on the prepared baking sheets. Repeat with remaining apples and caramel, leaving enough space in between for the caramel to pool a little at the base

6.  Dip apples into bowls of nuts, nibs or sprinkles and refrigerate again for at least 30 minutes.  These delicious caramel apples will last for 1 week when covered and refrigerated.