Homemade Caramel for Dipping

One of the treats we enjoy, especially at the holidays, is caramel and chocolate dipped pretzel rods.  This year we tried making our own caramel, and this recipe turned out okay.

Homemade Caramel

1 1/3 cups evaporated milk
1 1/3 cups sugar
1/3 cup butter
2/3 cup corn syrup

Combine ingredients in 4-quart sauce pan.  Cook to softball stage - 230 degrees - stirring constantly, about 20-25 minutes.

Note: One batch covered one apple and 24 mini pretzels with enough leftover for 6 bite-size caramels.  30 mini pretzel sticks used 2 squares of almond bark.

This year's version was quite grainy, not sure why, but our apples still tasted delicious.

I also tried something I noticed on Pinterest - putting the caramel in the center of the apple - but that really didn't work - once cooled, the caramel slid off the apple.

Caramel-covered apples are one of Cody's family's traditions, which is one reason why we like to have them every year. Brad likes covering his caramel with chocolate and nuts.