- 10 minutes
- 9 minutes
- 12 apples
- Bring your apples to room temperature while you make your caramel. Line 2 half sheet pans with parchment paper and set aside. Push the wooden sticks into the center of each apples. Use a pot holder or a small kitchen towel to protect the palm of your hand from becoming bruised.
- In a large saucepan, over medium heat, melt the sugar, corn syrup, butter, and salt. Stir occasionally with a wooden spoon to be sure the mixture does not burn. Once the mixture comes to a boil, stir in the condensed milk. Continue to cook, stirring occasionally with a wooden spoon, until a candy thermometer reaches 245 degrees F. Remove the pot from the heat and stir in the vanilla. Cool the caramel for about 5 minutes, then begin to dip each apple. Gently shake off the excess caramel, set the apples onto the prepared baking sheets, and allow the caramel to harden.
- Place the chocolate into a glass bowl, and then place the bowl over a small pot of simmering water. Be extremely careful not to get any water or steam into the chocolate, or it will seize. Stir occasionally as the chocolate melts. Once the chocolate is partially melted, remove the pan from the heat. Allow to sit for about 3-4 minutes, and stir any remaining lumps of chocolate until it is smooth.
- Dip the caramel covered apples into the chocolate. Shake off most of the excess chocolate, and then place them onto the other prepared baking pan. Place the crushed peppermint candy into a shallow bowl. Once the chocolate has set a bit, gently press and roll the bottom and sides of the apples into the crushed candy. Place the apples back on the parchment-lined sheet pan for the chocolate to completely dry and set. Place the pans in a cool place until the chocolate is set. Once dry, package them in clear cellophane bags, with a twist tie and/or ribbon or natural twine.