Apple Pie Caramel Apples
Time: 90 minutes
Yield: 15 apples
Caramel Recipe from Our Cooking Cafe, Apple Pie Caramel Apple recipe idea from Kristine Anderson

Homemade Caramel:

1 C butter
2 C brown sugar
1 C corn syrup
1 can sweetened condensed milk
1 t vanilla

15 apples
15 Popsicle sticks
2  12 ounce bags white chocolate chips
1 t shortening
1 C sugar
3 t cinnamon

1. Wash your apples WELL. Scrub them with your fingers to get the filmy white stuff off. 
2. Place a Popsicle stick in the center of each apple, next to the stem. 
3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer.  
4. Melt the butter in a medium sized sauce pan over medium high heat. 
5. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it together with a wooden spoon.
6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 235-240 when the caramel has reached the correct consistency. It should take about 14 minutes.
7. Remove the pan from the heat and stir in 1 t of vanilla. 
8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil. 
9. Dip your apples one by one into the caramel. Let excess caramel drip off the apple and back into the pan. 
8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 
9. Set the apples on the cold, foil lined pan and place it in your fridge.
10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval.  Don't get the chocolate too hot. :)
11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 
12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 
13. Dip the apples one at a time, into the white chocolate. Let some of the chocolate drip off into the measuring cup. Then, take a knife and remove any excess chocolate letting it drip back into the cup.Now here is a special note. It's really important that you don't leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don't let your apples suffer from chocolate overload.  PS..... MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings.  I does kind of look like those sad drooping trees, doesn't it!
14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples. 
15. Return the apple to the cold pan and let the chocolate set completely. 
Enjoy these beauties!!!!!