Caramel Apples Adapted From Cooking Light
Yield:
About a 9x13 pan full of caramels, maybe a 9x9 pan
Ingredients:
1 cup butter (no substitutes) 2 cups packed brown sugar 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla 8-10 wooden sticks 8-10 medium tart apples
Directions:
Insert 1 wooden stick into each apple. In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees. Remove from heat; stir in vanilla. Dip each apple into hot caramel mixture; turn to coat. Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast). Set on generously buttered wax paper to cool (make certain to generously butter the paper).
Note: if making a double recipe make two recipes in two separate pots.
Nutrition Information:
Serving Size: 1 apple(287 g) Servings Per Recipe: 8
Amount Per Serving % Daily Value
Calories 790.0 Calories from Fat 249 31% Total Fat 27.7 g 42% Saturated Fat 17.3 g 86% Cholesterol 77.8 mg 25% Sodium 309.3 mg 12% Total Carbohydrate 138.9 g 46% Dietary Fiber 4.3 g 17% Sugars 110.8 g 443% Protein 4.7 g 9%