Sunday, January 31, 2010

Carmel Apples

2 ½ cups packed brown sugar
1 cup corn syrup
½ cup butter
1 can sweetened condensed milk
A few drops of vanilla
In a saucepan bring brown sugar and corn syrup to a boil, stirring constantly. Add butter, cooking until completely melted. Add sweetened condensed milk and vanilla, bring to a boil. Boil for at least 3 ½ minutes stirring constantly, or until just before the soft crack temperature on a candy thermometer. Test this by dropping a little bit of the caramel in a glass of cold water, take it out and test its consistency. If it rolls into a “soft ball” and doesn’t keep its shape out of water, it’s perfect. When it’s ready, immediately take the caramel off direct heat, and pour into a separate bowl. Allow to cool, stirring occasionally. When cool enough, dip cold apples into the caramel, allow to drip for a few seconds to allow excess caramel to drip off, set on wax paper in a refrigerator until completely set. Then decorate, slice, and enjoy!

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