Caramel apples
Just waiting for them to cool…
OK, they were pretty good. I would have liked the caramel to be a little harder though. The caramel tasted very buttery, and had the consistency of a soft caramel chew. The recipe said to bring it to the “firm ball” stage but then they also called it 280 degrees, which is too high for the firm ball; it’s actually more like 260. So I pulled it off at 265 but I think it could have gone to 270. Anyway, it was a fun and quick project and very Halloweeny.
