· 1 cup butter
· 1 pound light brown sugar (2.5 cups)
· 1 (14 ounce) can sweetened condensed milk
· 1 cup light corn syrup
· 1/2 tsp salt
· 1 1/2 teaspoons vanilla extract
12 Large Granny Smith Apples or 16-20 small ones
B Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. (Tip: use a clean pencil sharpener to sharpen thick wooden sticks) Put in fridge.
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Pour caramel into a metal bowl. Cool until temperature reaches 200 F. Take apples out of fridge one by one and dip in caramel. Place on a silpat or waxed paper. The caramel will drip down the sides of the apple a little. Put the apples back in the fridge for 10-15 minutes. If you have extra caramel,use it to dip marshmallows, pretzels, potato chips or anything else cool in your pantry that would taste good dipped in caramel.
After 10-15 minutes the caramel will have hardened a little. Take the apples out of the fridge 1 by 1 and press the pooled caramel back onto the apple. Now roll in whatever coatings you want or dip in chocolate! Chill for at least an hour and serve.