| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 3 | T | Butter |
| 1 | t | Vanilla extract |
| 3 | Fuji apples, peeled cored | |
| and cut into eighths | ||
| Vanilla ice cream |
INSTRUCTIONS
Pour sugar into large skillet. Heat over medium-low heat until sugar begins to melt. Continue to heat and simmer until syrup turns pale amber color. Swirl in butter and vanilla extract. Add to caramel syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar. Cover skillet and cook over low heat until apples exude juices, about 5 minutes. Uncover and continue cooking until syrup is thick, basting apples occasionally. Let apples cool slightly. To serve, spoon caramel apples into dessert dish and top with scoop of vanilla ice cream. Source: Los Angeles Times, November 30, 1995 Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:20 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 44.3mg
Sodium: 54.1mg
Potassium: 135.1mg
Carbohydrates: 65.7g
Fiber: <1g
Sugar: 64g
Protein: 2.4g