Make your own free website on Tripod.com
Caramel Apples

2 cups light corn syrup
1/2 cup water
2 cups sugar
Pinch of baking soda
1/2 cup butter
12 oz can of condensed milk
8 Granny Smith apples


Heat the sugar, water, and syrup in a 4 quart saucepan until it comes to a boil - then add the soda, and stir well, washing down any sugar crystals that may form on the sides of the pan with a wet pastry brush. Clip on a candy thermometer and add the butter stirring until incorporated. Stirring continuously and keeping mixture at a boil, add the milk a little at a time. Continue cooking over medium heat, stirring constantly to keep mixture from scortching. When temperature reaches 242 degrees, (firm-ball stage) take it off the heat and let it cool to 200 degrees before using. I f caramel cools too much for use, may be re-heated over low heat. Wash and dry 8 crisp apples and push sticks into the stem end about 1 1/2 inches deep, dip apples one at a time, turning to coat thoroughly. Place dipped apples on a bed of finely chopped peanuts or waxed paper to cool. Caramel may also be used to make candies and pecan rolls.