10 medium tart apples, washed and dried
10 lolly or craft sticks (found at craft stores)
1 stick tasteless butter, cubed
2 cups packed brown sugar
1 cup light-weight syrup
¼ teaspoon salt
1 (14-ounce) will sugared milk
1 teaspoon seasoning
1 cup preserved peanuts, chopped
1 teaspoon coarse salt (optional)
Special tools: thermometer
Remove stems from apples. Insert sticks into apples. Place apples in fridge whereas the caramel is being created.
In a large, significant pan, soften butter; add the sugar, corn syrup, and salt. Cook, stirring perpetually, over medium heat till mixture involves a boil, concerning ten to twelve minutes. Stir in milk. Cook and stir till a thermometer reads 248°. take away from the heat; stir in vanilla.
Dip every apple into hot caramel mixture; intercommunicate coat. Dip bottom of apples into peanuts. Sprinkle apples with coarse salt (optional). Place on parchment paper till set. Keep caramel apples in icebox till able to serve.
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