It seems only fitting that National Caramel Apple Day and Halloween are one and the same. Just as black cats and witches shine on Halloween, so too do Caramel Apples taste better on this night.
There is a story my mother liked to share about my first Halloween. I was a witch, my brother was Donald Duck. Off we went with mom to knock on the doors of all our neighbors and get sweet treats. Not really understanding that this was a once-a-year event, the next day I put on my costume once more and went door to door. As it turns out, if you are a five-year-old witch you can get away with two trips around the neighborhood.
One of our favorite treats this time of year are apples. Caramel apples just makes eating an apple all that much more special. Dipped apples are the best yet because you can get more of that sticky, sweet caramel into each bite.
Caramel Apple Fondue
1/2 cup Butter, cubed
2 cups packed Brown Sugar
1 can (14 oz) Sweetened Condensed Milk
1 cup Light Corn Syrup
2 tablespoons Water
1 teaspoon Vanilla Extract
4 Red Apples
4 Green Apples
Cube butter and place in a heavy 3-quart saucepan with brown sugar, condensed milk, corn syrup, water. Cook and stir until a candy thermometer reads 230-degrees (thread stage), about 8-10 minutes. Remove from the heat; stir in vanilla.
Transfer to a small fondue pot or 1-1/2-qt. slow cooker set to keep warm. Core and slice the apples, arrange on a platter. Skewer apples with cake pop sticks, cocktail skewers or fondue forks to dip into caramel sauce. Enjoy!