It’s apple season now at Grieb Ranch and the tradition of picking apples continues with the newest addition to the Grieb Family. Connie gets to enjoy “Little P” during the week and he accompanied her on an apple picking adventure, along with the family dog. For many years, “Little P’s” dad helped Connie pick apples so the tradition continues.
There are so many yummy ways to enjoy fresh-picked apples. One way is to make Caramel Apples. Barbara used to make these for the 4-H booth at the local Harvest Festival, Connie had her students make them in their Home Economics class, and once Daniel made them for a Food Contest in High School and won the contest.
So here is the recipe:
Grieb Ranch Caramel Apples
From the Kitchen of: Barbara Grieb
6 Apples (I like Gala)
6 Wooden skewers
Butter, margarine or Pam for coating
1 cup Sugar
¾ cup white corn syrup
1 (14oz) can sweetened condensed milk
¼ teaspoon salt
¼ cup butter
1 teaspoon vanilla
1. Wash and thoroughly dry each apple. Remove stems.
2. Insert skewer into stem end of each apple and set aside in the refrigerator.
3. Coat waxed paper with butter and place on a tray.
4. In a heavy saucepan (heavy is a must) combine sugar, corn syrup, sweetened condensed milk and salt; mix well.
5. Cook over medium heat, stirring gently but constantly until it reaches 230 degrees on a candy thermometer or until a small amount dropped in cold water forms a soft ball(about 30 minutes).
6. Remove from heat and cool slightly. Stir in ¼ cup of butter and vanilla.
7. Working quickly dip apples in caramel to coat well
8. Place stem side up on waxed paper to harden.
9. Cool in refrigerator.
Leftover caramel is really tasty on ice cream.