So I've been wanting to go to Linvilla Orchards for months now. I missed strawberries in the spring and raspberries this summer, but I was not going to let anything stop me from apple picking this fall. I went last Sunday to scope the place out, but when I got there, I realized that apple picking is just no fun alone. So, I got myself some pumpkin ice cream (drool), a cider donut and poked around.
- 1 cup butter ( no substitutes)
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) cans sweetened condensed milk
- 2 teaspoons vanilla
- 8 -10 wooden sticks
- 8 -10 medium tart apples
- Insert 1 wooden stick into each apple.
- In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
- Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
- Remove from heat; stir in vanilla.
- Dip each apple into hot caramel mixture; turn to coat.
- Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
- Set on generously buttered wax paper to cool (make certain to generously butter the paper).
- Note: if making a double recipe make two recipes in two separate pots.