Oreo and Caramel Covered Apples

Directions

1. To remove the wax coating from store-bought apples, briefly dip them in boiling water with a splash of vinegar, then remove and dry. Let them cool. Insert a round stick into the bottom of each apple.
2. Twist the Oreo cookies apart and scrape the cream filling into a bowl (or discard it).
3. Place the chocolate cookie wafers in a zip-top bag and crush them with a rolling pin until you have fine crumbs.
4. Transfer the crushed Oreos to a bowl and set it near the stove.
5. Line a baking sheet with parchment paper and put it close to the stove.
6. Fill the bottom part of a double boiler with water so that it's just below the top pot when placed in; bring the water to a boil.
7. In the top pot of the double boiler, combine margarine, brown sugar, corn syrup, and condensed milk. Heat to medium-high, then bring to a boil while stirring constantly. Reduce heat to medium and cook for 25–30 minutes, until a candy thermometer reads 248°F or a teaspoon of caramel dropped into cold water forms a firm ball.
8. Remove the pot from heat and stir in the vanilla extract.
9. Dip each apple into the hot caramel, coating the apple and part of the stick.
10. While the caramel is still hot, sprinkle the crushed Oreos over the apple, or roll the apple in a plate of crushed Oreos.
11. Let the Oreo and caramel apples cool completely. If not eating within a few hours, wrap each apple in plastic wrap and store in a cool, dry place.