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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Caramel Apples, by Sr. Pat Collins Recipe

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This recipe for Caramel Apples, by Sr. Pat Collins is from Waupaca Area Relay For Life Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 MacIntosh Apples
18 Craft Sticks
2 c. white sugar
2 c. white Karol syrup
1 stick butter
2 cups (small cans) Eagle brand sweetened condensed milk
Optional: Nuts
Directions:
Directions:
Cook the sugar, Karol syrup and butter in a pan for 20 minutes and stir with a wooden spoon.

When the mixture is clear (you can check this with the wooden spoon), add the sweetened condensed milk slowly and constantly stir the mixture for about 15-20 minutes. The mixture will turn brown. To test and make sure it is ready for dipping, have a cup of cold water nearby with an ice cube in it. Drop a little bit of the mixture into the water and roll it into a ball. If it stays in a ball, it's ready. If it falls apart, place it back into the pan and keep stirring. Test again.

Place one craft stick in each apple and dip the apples into the caramel mixture. The first two apples may need to be dipped twice. If desired, dip apples into a pan of nuts and place apples on large foiled cupcake baking cups. If you have left over caramel and nuts, place the nuts at the bottom of a pie plate and pour the caramel over them. It's a tasty treat!
Personal Notes:
Personal Notes:
In Loving Memory of Sr. Pat Collins who welcomed my family into her home every October to make this special treat. You're gonna love'em!

 

 

 

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