Carmel Apples

10 - 12 Granny Smith apples

Wash and dry apples, put stick into apples and set on cookie sheet with parchment paper or wax paper over cookie sheet. Set aside.

1 can condensed milk
2/3 C heavy whipping cream
1/2 C butter
1 C Karo syrup
1 C brown sugar
1 C sugar
1 tsp. vanilla

Mix syrup and sugars together in pan. Put on high heat until mixture boils. Add butter; after butter is melted and is boiling hard, turn heat down to medium-high. Gradually add milk and cream, keeping the mixture boiling at all times. Stir constantly. Carmel should reach 244* F on thermometer. Remove from heat. Stir in vanilla. Dip apples (twice) then set back on cookie sheet and put in fridge to set. You can also pour the Carmel into a pan but butter it first so it is easier to get out, or you can just put the rest in a bowl and spoon it out like my family does!

****NOTE: These temperatures are based on water boiling at 212* F. So for the first time you will want to boil a pan of water and see where your water boils at. If your thermometer shows water boiling 10* less than that, you should adjust the Carmel temperature by that much. For example mine does boil 10* less so I boil my Carmel to 234*.

And once again, this is one of Korrie's family's yummy recipes!

LaVon - May 2010 - Ariane's house