CARAMEL APPLES
8 medium-size (2 to 3 lbs) apples, unpeeled, stems removed
8 wooden skewers, 4- to 6-inches long
1 1/3 cups (one 14 oz can) sweetened condensed milk
1/2 cup granulated sugar
1/2 cup corn syrup
1/3 cup brown sugar, firmly packed
1 tbsp butter
1 1/2 tsp vanilla extract
Wash and dry the apples. Insert 4- to 6-inch wooden skewers in stem ends. Set aside until needed.
In a saucepan, mix together the sweetened condensed milk, granulated sugar, corn syrup and brown sugar. Stirring constantly, cook to 234 degrees F over medium heat. Mixture forms a soft ball in very cold water when ready. Remove from heat while testing.
When mixture reaches soft ball stage, remove from heat and stir in the butter and vanilla extract. Mix well.
Quickly dip and twirl apples in hot caramel to coat evenly. Cool on a well-greased (or non-stick) cookie sheet, skewers upright.
Makes 8 caramel apples
Source: Sarasota Herald-Tribune, Sep 5, 1954.
8 medium-size (2 to 3 lbs) apples, unpeeled, stems removed
8 wooden skewers, 4- to 6-inches long
1 1/3 cups (one 14 oz can) sweetened condensed milk
1/2 cup granulated sugar
1/2 cup corn syrup
1/3 cup brown sugar, firmly packed
1 tbsp butter
1 1/2 tsp vanilla extract
Wash and dry the apples. Insert 4- to 6-inch wooden skewers in stem ends. Set aside until needed.
In a saucepan, mix together the sweetened condensed milk, granulated sugar, corn syrup and brown sugar. Stirring constantly, cook to 234 degrees F over medium heat. Mixture forms a soft ball in very cold water when ready. Remove from heat while testing.
When mixture reaches soft ball stage, remove from heat and stir in the butter and vanilla extract. Mix well.
Quickly dip and twirl apples in hot caramel to coat evenly. Cool on a well-greased (or non-stick) cookie sheet, skewers upright.
Makes 8 caramel apples
Source: Sarasota Herald-Tribune, Sep 5, 1954.
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