Creative Thanksgiving Desserts To Indulge Your Sweet Tooth

Apple Pie Caramel Apples

By Jamie of JamieCooksItUp.net Ingredients Homemade Caramel 1 cup of butter 2 cup of brown sugar 1 cup of corn syrup 1 can sweetened condensed milk 1 teaspoon of vanilla Apples 15 apples 15 popsicle sticks 2 12 ounce bags white chocolate chips 1 teaspoon of shortening 1 cup of sugar 3 teaspoon of cinnamon Directions 1. Wash your apples well. Scrub them with your fingers to get the filmy white stuff off. 2. Place a Popsicle stick in the center of each apple, next to the stem. 3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer. 4. Melt the butter in a medium sized sauce pan over medium high heat. 5. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it together with a wooden spoon. 6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 235-240 when the caramel has reached the correct consistency. It should take about 14 minutes. 7. Remove the pan from the heat and stir in 1 teaspoon of vanilla. 8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil. 9. Dip your apples one by one into the caramel. Let excess caramel drip off the apple and back into the pan. 8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 9. Set the apples on the cold, foil lined pan and place it in your fridge. 10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval. Don't get the chocolate too hot. 11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 13. Dip the apples one at a time, into the white chocolate. Let some of the chocolate drip off into the measuring cup. Then, take a knife and remove any excess chocolate letting it drip back into the cup. It's really important that you don't leave too much chocolate on the apple. 14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples. 15. Return the apple to the cold pan and let the chocolate set completely.