One of my very favorite October traditions is Caramel Apple Night! I started this tradition about 10 years ago with family & friends, and every year it gets better & better!🍏 . I always make the caramel from scratch (recipe below) and set up a toppings bar that includes: . 🍎 Rainbow & chocolate sprinkles. 🍏 Semi-sweet chocolate chips (whole and melted). 🍎Dark chocolate chips (whole & melted). 🍏Milk chocolate chips (whole & melted). 🍎Peanut Butter Chips (whole & melted). 🍏Melted white chocolate. 🍎Chopped nuts. 🍏Pretzel pieces. 🍎Graham cracker crumbs. 🍏Mini-marshmallows. 🍎Popcorn. 🍏Candy corn. 🍎Butterscotch chips. 🍏Mini-M&M’s. . I always love seeing the difference combinations people make on their apples!🍎 . For the caramel, I just combine 1 1/2 cups of sugar, 1 cup of light corn syrup, and 1 tsp of salt. I stir it together until combined in a heavy bottomed sauce pan and put in on medium-high heat.🍏 . And then I leave it alone, until the sugar turns a beautiful light brown color, and then I add 1/2 stick of softened salted butter, stirring until it melts. Then I add in 1 cup of heavy whipping cream (I keep an oven mitt on for this part because it will steam a lot). The key is to keep stirring until it’s a smooth liquid again. Then I add in 1 tsp of vanilla and another little pinch of salt, and I keep it on the heat for a little bit longer, allowing it to bubble for a little while. I don’t use a candy thermometer, but I just watch it (it’s not more than 3-5 minutes) and once it’s a beautiful caramel brown, I take it off the heat. I think the temp of the sugar is probably around 215°F (just about to the soft ball stage). This recipe is the one I’ve been making for the last 8-10 years and is so simple and delicious! It makes about 6-8 apples, so feel free to double it if you need more!🍎 . Enjoy!🍏 . . . #pieladybooks #caramelapples #halloween @williamssonoma @pyrexhome @emma_bridgewater