76 = the number of caramel apples made.
3 = the number of caramel apples remaining at the end of the night.
40 = the number of sugar cookies made.
3 = the number of sugar cookies remaining at the end of the night.
60 = the number of candy bars purchased
10 = the number of candy bars remaining at the end of the night.
Can you believe it? 76 caramel apples? I have to admit that when I was helping mom with the Halloween prep I was skeptical. I thought we were making more than enough goodies and that we would have leftovers coming out of our ears. Clearly I was wrong and my mother knows just what she's doing. Her house is definitely the place to be on Halloween. That is, if you like a crowd. And if you don't mind parking your car at the end of the line of minivans in her driveway. And if you don't mind waiting in line for your caramel apple or sugar cookie. Which you don't.
Enough chatter then, let's get to the recipe!
Mom's Caramel Apples
Yields: About 12. Batch can be doubled, tripled, or quadrupled as necessary.
Combine 1 C. light Karo syrup, 1 lb. light brown sugar, and 1/4 C. butter into a sauce pan. Bring to a boil and cook until all the sugar is dissolved.


Remove the pan from the heat and add 1 can of sweetened condensed milk. Put it back on the heat and cook—stirring constantly to prevent burning—until it reaches 230 degrees on your candy thermometer (be sure to calibrate for altitude!).


Remove from heat and allow to cool a bit. If the caramel is too hot it won't stick to the apples (and if it gets too cold you can warm it back up on the stove). At this point you can bask in the heavenly smell of caramel that has wafted into every part of your house. But not for long! You have a lot of apples to dip!
While we're waiting for the caramel to cool, we like to crush rice crispies in a Ziploc bag. We use these to dip the bottoms of the apples in to keep them from sticking to the pan and to make them more awesome.
From here it's pretty easy:
Take your apple,

While we're waiting for the caramel to cool, we like to crush rice crispies in a Ziploc bag. We use these to dip the bottoms of the apples in to keep them from sticking to the pan and to make them more awesome.
From here it's pretty easy:
Take your apple,
dip it in the caramel,

turn it a bit to let the excess drip off as the caramel cools,

dip the bottom in the crushed rice crispies,

and place in the fridge on a WELL BUTTERED pan.

Please don't forget to squirrel away an apple for yourself or for a loved one. These suckers go fast and I would hate to have you miss out on all of your hard work!
Oh! And one more thing! There is always a little bit of caramel left in the pan when you run out of apples. We use that to dip marshmallows in. Marshmallow + Caramel + Rice Crispies = Bliss. I think my brother likes the marshmallows better than the apples.
Enjoy!
Please don't forget to squirrel away an apple for yourself or for a loved one. These suckers go fast and I would hate to have you miss out on all of your hard work!
Oh! And one more thing! There is always a little bit of caramel left in the pan when you run out of apples. We use that to dip marshmallows in. Marshmallow + Caramel + Rice Crispies = Bliss. I think my brother likes the marshmallows better than the apples.
Enjoy!