- 8 firm apples
- 8 wooden sticks (or about 48 toothpicks)
- 330 ml (1 1/3 cups) evaporated milk
- 125 ml (2 cup) corn syrup
- 500 ml (2 cups) granulated sugar
- 15 ml (1 tbsp.) butter or margarine
- 5 ml (1 tsp.) vanilla
- Wash and dry the apples. Remove their stems and insert a wooden stick in each (insert the sticks where the stems had been).
Alternatively, slice each apple into about six equal-sized wedges and insert a toothpick in each wedge.
- In a deep pot, heat the milk, syrup and sugar until the sugar dissolves.
Bring the mixture to a boil stirring continuously until a drop of the mixture poured into cold water forms a soft ball.
Remove the pot from the heat.
- Stir in the butter or margarine and vanilla. Dip the apples (let the excess caramel drip back into the pot) and place the coated apples on a cookie sheet covered with wax paper.
Note: If the caramel starts to thicken, reheat it. Let the apples cool before eating them.