Caramel-Dipped Apples
Contributed by Lori Wyman, Organic Trade Association
12 medium apples
3 cups sugar
2 cups evaporated milk
3/4 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
12 popsicle sticks (available at kitchen supply and craft stores)
Directions
Line a cookie sheet with waxed paper and brush with vegetable oil
Wash and dry apples and remove stems
Insert popsicle sticks
Heat the sugar, corn syrup and 1/2 cup of evaporated milk in a pot, stirring occasionally until mixture begins to boil
When it is boiling rapidly, do not stir and watch it get thick and turn gold
Remove from the heat before color gets too brown and add remaining evaporated milk, butter and vanilla
Stir over low heat until it reaches softball stage: 240°F
Remove from heat and allow to stand for a few minutes
Dip the apples in the caramel
Place apples on the cookie sheet
Cool for a few hours before serving
Makes 12
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