|Maple syrup||3 Cup (48 tbs)|
|Sweet cream||1 Cup (16 tbs)|
|Non-instant milk powder||1 1⁄2 Cup (24 tbs)|
Mix the maple syrup and milk in a large saucepan.
Slowly bring the mixture to simmering, stirring constantly.
If the mixture begins to curdle, it is heating too rapidly.
Immediately reduce the heat and continue cooking.
The mixture will not be harmed.
When it simmers, continue cooking the mixture to the soft ball stage, stirring often.
Pour the hot sauce into a large mixing bowl.
Add the butter.
Beat in the milk powder until the still-warm mixture will pour very slowly.
Have a pot of boiling water ready.
If the caramel mixture hardens or cools too much, set the mixing bowl over boiling water for a minute or two until it softens again.
Coat each apple by turning it in the warm caramel sauce.
Let the excess drip off.
Place the coated apples on a buttered cookie sheet in the refrigerator until the caramel hardens.