White Chocolate Covered Caramel Apples

-Tara Butler

Caramel

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. butter

1/2 c. sweet & condensed milk

1/2 c karo syrup

I usually double this recipe to cover 1 dozen tart, green apples. Be sure to wash and completely dry your apples prior to dipping. If apples are too waxy or wet the caramel will slip.

Caramel: Combine all ingredients, cook until soft ball stage (240-245 degrees if you're using a candy thermometer) and dip. Place on greased cookie sheet. Let set up at room temperature for a little while, then put in the refrigerator. They need to be cold to dip in the white chocolate or your caramel will melt.

Next melt your white chocolate, then add 1 TBSP white shortening (this thins it for pretty dipping). Almond bark works the best, white chocolate chips do not work. The key is to melt it on the lowest setting possible (1 or 2). It will take forever, but if you turn up the heat your chocolate will caramelize and won't dip. Then dip your cold caramel covered apples. Sprinkle with light coating of cinnamon and sugar mixture while wet. Leave them at room temperature to set up, if you place them in the fridge sometimes the chocolate "slips" and you can not cut a cold apple without the coating shattering.

YUMMY!!!!

Whatever you do, do not try to bite into these, or you will lose a tooth for sure. They key to eating and enjoying one is to cut four slices from the top down, like you are making a tic-tac-toe design. It will give you eight slices and cut out the core all in one!