Recipe by Bec
From the 1961 "Lutheran Favorites" of St. James Lutheran Church, Howard Lake, Minnesota. Submitted by Ruth Ann Wegner.
Top Review by vanwk
Did not care for the flavor of this. It had too much of the dark corn syrup flavor - not a caramel flavor. Also, the color was not a pretty, dark caramel color. It was more of a white/cream color. I won't make this again.
- 6 medium red apples
- wooden skewer
- 1 cup sugar
- 3⁄4 cup dark corn syrup
- 1 cup light cream
- 2 tablespoons butter
- 1 teaspoon vanilla
- chopped nuts, if desired
Directions See How It's Made
- Have apples at room temperature.
- Wash and dry apples and stick wooden skewers into the stem end of apples.
- Butter a large cookie sheet.
- Combine sugar, corn syrup, cream, and butter in a large sauce pan.
- Stir to mix.
- Cook over low heat, stirring until sugar dissolves.
- Do not stir after syrup starts to boil.
- Cook to very hard ball stage, without stirring.
- Add vanilla.
- Dip apples into syrup.
- Then hold upright and turn so syrup covers the apples all over.
- Work very fast.
- Set the apple on a greased cookie sheet to cool.
- Roll the lower half of each apple in coarsely chopped nuts, if desired.