Caramel Apples: Here's how to make the classic Rocky Mountain Chocolate treat

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      You’ve seen them in their store windows, maybe on Robson Street or at the Departure Bay ferry terminal: Rocky Mountain Chocolate's gorgeously glistening Caramel Apples.

      Just because the Victoria Day long weekend is over doesn’t mean you can’t keep the fun vibes flowing.

      Here’s how to make the treats that are guaranteed to bring out the kid in you. You’ll need wooden chopsticks for handles, a candy thermometer, parchment paper, and a large saucepan.

      Rocky Mountain Chocolate's Caramel Apples


      8 large tart apples (Granny Smith)
      1 can evaporated milk
      ¼ c whipping cream
      ¼ lb butter
      1 ¼ cup corn Syrup
      ½ lb sugar (likely 1.25 c sugar)
      1 tsp salt
      1 tsp pure vanilla

      Any desired toppings (such as M&Ms, peanuts, pecans, etc.)


      Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels.

      Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle. 

      Line a baking sheet with parchment paper.

      Combine milk, whipping cream, butter, corn syrup, sugar, and salt in a saucepan, stirring over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium.

      Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball.

      Remove caramel from heat and stir in vanilla extract.

      Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.

      Sprinkle apples with any desired toppings while still hot.

      Let caramel apples cool on the parchment paper.

      Use caution, caramel is very hot.