Puddings & sweets

Caramel Apples

Name: Caramel Apples
Yield: 8 servings
Ingredients: 8 large tart apples; 8 wooden chopsticks for handles; 1 cup butter; 2 cups packed brown sugar; 1 cup light corn syrup; 1 (14 ounce) can sweetened condensed milk; 2 teaspoons vanilla extract

Yield 8 servings
Ingredients 7
Steps 4

Method

Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
Line a baking sheet with parchment paper.
Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.