INGREDIENTS

INSTRUCTIONS

In a deep heavy saucepan set over moderate heat, combine the brown
sugar, corn syrup and cream and cook the mixture, stirring and
washing down any sugar crystals clinging to the sides of the pan with
a brush dipped in cold water, until the sugar is dissolved. Bring the
mixture to a boil and boil it, undisturbed, until a candy thermometer
registers 245 degrees. Remove the pan from the heat, briefly plunge
the pan in ice water to stop the cooking, add the butter, and swirl
the pan until the butter is melted. Push a wooden skewer or chopstick
through the length of each apple and, holding the apples by the
skewers, dip them, 1 at a time, into the caramel, coating them well
and letting the excess drip off. Transfer the apples to a buttered
baking sheet until the caramel is cool and firm. Serve immediately.
This recipe yields 8 caramel apples.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B25 broadcast 10-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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