This caramel apple recipe is so deliciously decadent. The sweet caramel with the tart apples is the perfect combo. All the fun topping options makes this the perfect party activity that everyone will enjoy. Hope you have a spook-tacular time making these! (And no, this recipe does not involve unwrapping store bought caramels.) 

2. 16 ounces brown sugar
3. 2 sticks butter, room temp
4. 14-ounces sweetened condensed milk
5. 2/3 cup corn syrup
6. 1/3 cup maple syrup
7. 2 teaspoons vanilla extract
8. 1/4 teaspoon lavender salt
9. 12 tart apples
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11. Topping ideas: sprinkles, chopped nuts, dried fruit, toffee bits, M&M's, candy corn, melted chocolate
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13. Directions: Combine all ingredients in saucepan. Stir over medium low heat until sugar disolves. To make sure no crystals form, brush the edge of the pan where the caramel meets the pan with melted butter every few minutes. Bring to boil, stiring constantly. Once your temperature reaches 240 degrees. Remove from heat. Place sticks in your room temperature apples. Roll them in the caramel and top with toppings immediatley. 
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Since we moved to an apple farm/orchard with over 50 trees full of delicious vintage apples I have been looking high and low for a good caramel dipping sauce recipe.  Well, the search is over.  Here it is.  If it is not THE best caramel sauce you've ever had, then... something is wrong with your taste buds. 

*just kidding - kindof* ;)

C a r a m e l   S a u c e 

(with a little peggy twist) 

1 cup firmly packed light brown sugar

1/2 cup butter

1/4 cup whipping cream

1/4 cup honey

1 teaspoon culinary lavender (peggy-twist)

PEGGY-TWIST (YUM!): Steep lavender in whipping cream. 

How to steep lavender: 

in a medium saucepan bring whipping cream and lavender to a slow boil over medium-high heat; stirring constantly.  Remove from stove and separate lavender from the whipping cream, with a fine strainer, picture below. (it's ok if a couple of lavender buds slip through).

NOW GO ON WITH THE ORIGINAL RECIPE...

ORIGINAL RECIPE: Bring the above ingredients to boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.

Remove from heat and cool for 15 minutes before serving.

Store in airtight container in refrigerator up to 1 week.  To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Makes about 1 1/2 cups.

pic1: the cream and lavender (after steeping), pic2: adding butter and brown sugar 

pic3: as all the ingredients are melting

Above picture: lavender being separated from cream after being steeped

(basically, this is how the cream takes on the lavender flavor)

*Recipe courtesy of Southern Living