Caramel Apples

[Olga Drozd]

CARAMEL APPLES:

Choose a tart apple to create a crisp contrast with the soft, sweet coating.

10 to 12 medium tart apples, such as Granny Smith or Rome Beauty
10 to 12 craft sticks

1 cup firmly packed brown sugar
1 cup butter
1 cup corn syrup
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla extract

Remove the stems from the apples, wash, and pat dry with paper towels.  Insert a craft stick into the bottom of each apple, running through to the stem end without protruding all the way through the top.  Line a baking sheet with wax paper, stand the apples on it, stick side up, and set aside.

Combine the brown sugar, butter, corn syrup, and sweetened condensed milk in a medium heavy-bottomed saucepan over medium heat.  Cook until the sugar dissolves, stirring constantly.

Bring to a boil and continue to boil, without stirring, until the mixture reaches the soft-ball stage, 234º F. on a candy thermometer.  Add the vanilla extract and continue to cook to 238º F.

Remove the mixture from the heat and quickly dip each apple, one at a time into the mixture, swirling until thoroughly coated.  Set the coated apples, standing on their tops with the sticks pointing up, on the baking sheet.

Refrigerate until the coating hardens, and serve.  Makes 10 to 12.

NOTE: Apples often come with a waxy coating, which will prevent the candy from sticking to the surface. To remove the wax, simply boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The candy will stick in an instant!

NOTE: Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212º F.  Adjust your recipe temperature up or down based on your test.