Carmel Apples


  • 14 small tart apples
  • 1/2 cups butter or margarine
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 1/4 cups (14 oz. can) sweetened condensed milk
  • 1 tap. vanilla
  • Dash of salt

  • Directions

    1. Wash and dry apples; remove stems. Insert a wooden skewer into the stem end of each apple.

    2. In a heavy three-quart saucepan melt butter. Stir in sugar, corn syrup and dash of salt; mix well. Bring to boiling over medium heat, stirring constantly. Stir in condensed milk.

    3. Cook, stirring constantly, to 245°, for 12 to 15 minutes.

    4. Remove from heat; add vanilla. Dip each apple into carmel mixture; turn to coat. Set on a buttered baking sheet; chill.