Carmel Apples
12 tart apples, washed and dried
3/4 cup chopped salted peanuts
1 cup light corn syrup
dash of salt
1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk
1 teaspoon vanilla
In 2 quart saucepan melt butter and add salt, syrup and sugar.
Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes.
Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F.
Remove from heat, stir in vanilla.
Dip apples in carmel mixture.
Place coated apples on waxed paper.
Put peanuts in a small bowl so you can dip the apples in.
Allow to dry completely and then place in air tight container.
12 tart apples, washed and dried
3/4 cup chopped salted peanuts
1 cup light corn syrup
dash of salt
1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk
1 teaspoon vanilla
In 2 quart saucepan melt butter and add salt, syrup and sugar.
Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes.
Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F.
Remove from heat, stir in vanilla.
Dip apples in carmel mixture.
Place coated apples on waxed paper.
Put peanuts in a small bowl so you can dip the apples in.
Allow to dry completely and then place in air tight container.
