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In a heavy bottomed saucepan,
combine brown sugar, butter, condensed milk, corn syrup,
maple syrup, vanilla and salt. Cook over medium low
heat, stirring often, until the sugar has completely
dissolved and mixture is smooth with no visible granules,
about 15 minutes.
Clip a candy thermometer to the side
of the pan. Increase heat to medium high and bring mixture
to a rolling boil, stirring constantly, until thermometer
reaches 236°F (115°C), about 12 minutes. Without
scraping down sides (they will have some crystals),
pour caramel into a clean metal bowl. Let cool without
stirring for 15 minutes.
Line a baking sheet with foil and grease
well. Push lollipop sticks into the stem of each apple.
Dip apple into caramel until all but the very top is
covered, rolling slightly to coat evenly. Place on prepared
foil. Repeat with remaining apples and caramel, spacing
apples 2 inches (5 cm) apart to allow for pooling.
Chill apples until partially set, about
15 minutes. Lift one apple from foil and use your hand
to press pooled caramel around apple. Press desired
garnishes into caramel and return to foil. Chill until
set, about 1 hour.
Makes 6 apples.
*Variety Tip: For best results, use
Ontario Fuji, Honeycrisp, Red Delicious, Jonagold, Cortland,
Empire or Gala apples.
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