Thursday, October 25, 2007
1 cup butter
2 1/4 cups packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla
Line an 8x8 or 9x9 inch baking pan with foil, extending foil over edges of the pan. Butter foil, and set aside.
In a heavy 3 qt saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup, mix well. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir mixture over medium heat to 248F or firm ball stage. (10 to 15 minutes)
Remove the saucepan from the heat; remove thermometer. Stir in vanilla. Immediately pour caramel mixture into the prepared pan. When firm, use the foil to lift it out of the pan. Use a buttered knife to cut into 1 inch squares. Wrap each caramel in waxed paper. Makes about 2 pounds.
To dip Caramel apples: Wash and dry 14 to 16 small tart apples; remove stems. Insert a wooden stick into the stem end of each apple.
Prepare as above, except do not pour caramel into prepared pan. Working quickly, dip each apple into hot caramel, turning to coat. If desired, dip bottoms of apples into 1 cup chopped nuts. Set on a buttered baking sheet; chill if desired.