INGREDIENTS
- 8 large tart apples (We used Macintosh)
- 8 wooden chopsticks for handles
- 1 cup butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Smoked salt flakes
DIRECTIONS
- Place the butter on a baking pan on your Broil King Pellet Grill at 225˚F for 25 minutes, just hit the smoke button and let it pre-heat. 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 skins.
- Make several small incisions around the apple and place on a baking sheet. Put that apples on the pellet grill next to the butter and let smoke for 20 minutes.
- Line a baking sheet with parchment paper. Insert a wooden chopstick firmly into the bottom of each apple as a handle.
- Stir smoked butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan 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.
- 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 the smoked salt flakes while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot. Apples can be placed in the fridge to help set the caramel.
- Enjoy!
Recipe notes from the cooks: The small incisions around each apple make small smokey pockets of favor around the apple. Baking the apples makes then more soft and enjoyable than fresh which is perfect alongside the caramel. Enjoy the sweet and salty combination, we certainly did!
Kaitlin & Daria
