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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 4 |
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These are from a 1950's cookbook that I used as a kid. The caramel is sooo much better than the caramels that you buy prewrapped. I found it and have fond memories of the great taste with fresh fall apples. Ingredients:
2 cups white sugar |
1 cup brown sugar |
2/3 cup light corn syrup |
1 cup cream |
1 teaspoon salt |
2 teaspoons vanilla |
8 -10 apples |
wooden skewers for the apple |
Directions:
1. In a heavy 2 quart saucepan, combine all the ingredients sugars through the vanilla.
2. Using a thermometer, cook the mixture until it comes to a firm ball stage or 246 degrees. STIR CONSTANTLY TOWARDS THE END OF THE COOKING TIME to prevent scorching. (The cookbook does not say what stovetop heat to use. I recommend medium or a little higher).
3. Remove from the heat and cool until the caramel sauce thickens slightly.
4. Insert a wooden skewer into each washed and dried apple.
5. Dip and twist each apple into the caramel sauce and cover completely.
6. Drain them on a waxed paper.
7. Cool completely.
8. Enjoy.
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