Vanilla Caramel Apples
|Firm apples||10 Medium|
|Evaporated milk||1 1⁄3 Cup (21.33 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
Wash, dry and polish apples.
Remove stems and insert wooden sticks.
Put milk, syrup and sugar into heavy saucepan.
Heat and stir to dissolve sugar.
Boil, stirring continually, until thermometer reaches soft ball stage 240° F (115°C), or until a bit dropped into ice water forms a soft ball that will flatten easily.
Remove from heat.
Stir in butter and vanilla.
Dip apples to coat, holding over saucepan to drain.
Place saucepan over heat to thin as needed.
Place apples, stick side up, on greased pan or tray.