Prep 2 mins
Cook 40 mins
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.
- 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
- In a heavy 2 quart saucepan, combine all the ingredients sugars through the vanilla.
- 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).
- Remove from the heat and cool until the caramel sauce thickens slightly.
- Insert a wooden skewer into each washed and dried apple.
- Dip and twist each apple into the caramel sauce and cover completely.
- Drain them on a waxed paper.
- Cool completely.