- 12 whole apples (fuji or granny smith are recommended, but any type will suffice)
- 4 tablespoons (¼ cup) cannabis-infused butter
- 1 cup white syrup
- 14 oz condensed milk
- 2 cups white sugar
- 1 teaspoon organic pure vanilla extract
- 12 popsicle sticks
- candy thermometer (recommended but not necessary)
- Optional garnishes: melted chocolate for drizzling, crushed nuts or cookies, small candies for decorating (M&M’s, candy corn, etc.)
To begin, thoroughly wash, dry, and remove the stems from your apples.
Then, butter a cookie tray and large serving dish to prevent the caramel apples from sticking. Go ahead and insert all 12 of the popsicle sticks into the tops of your apples.
Next, over medium-low heat, dissolve the butter, white syrup, white sugar, and condensed milk in a medium-size sauce pan, making sure to stir throughout to prevent any burning.
When your caramel reaches the “soft-ball” stage (235-240 degrees Fahrenheit on your candy thermometer), gently stir in the vanilla extract and remove the caramel from the heat. Allow the caramel to cool for 2-3 minutes before dressing the apples.
When ready, dunk your apples into the caramel sauce by holding a tight grip on the popsicle stick at the top. Submerge the apple almost to the base of your popsicle stick, slowly pull the apple back out of the sauce while simultaneously swirling your apple to catch the caramel tail that will be hanging off the bottom.
At this point, you can choose to garnish your caramel apples even more by rolling them in chopped nuts or candies, finishing them off with a drizzle of melted chocolate or chocolate syrup, or just leaving them as is! The choice is yours.
Additionally, any extra caramel leftover in the pan can be scraped onto a plate and cut into bite-size pieces when cool, or you can thin out the caramel over low-heat on the stove by adding in a splash of half and half, and then using it as a caramel dipping sauce for some apple slices.
Allow your apples to cool and the caramel to fully set, before eating.