*Warning! Melted sugar can cause severe burning. Keep children away and be careful not to splash on yourself while stirring. *Candy thermometer suggested to keep from burning sugar.
Candy Apples - Caramel - Taffy
1 cup sugar
6 to 8 medium apples
1/2 cup white corn syrup
optional: shredded coconut flakes
1 can sweeten condensed milk
optional: chopped peanuts, if desired
1 teaspoon vanilla
Place sugar, corn syrup, sweetened condensed milk, and vanilla in a heavy saucepan. Cook slowly; stir gently and constantly until the mixture registers 244 degrees on the candy thermometer, or until it forms a firm ball when tried in cold water. Cool mixture slightly. Wash, dry, remove stems, and place a skewer in each apple. Dip apples into syrup one at a time; twirl gently to coat evenly, then roll in crushed peanuts or shredded coconut or leave plain. Place on waxed paper and let stand until caramel is set.
Notes: You will need 5 1/2 inches long Candy Apple sticks or use wood skewers. Use Granny Smith or Gala Apples. Starting at the Apple stem force point of stick deep into the apple core.
Granny Smith apples are a deep green with an occasional pink blush of the cheeks. Good quality Gala apples will be firm with smooth and clean skin. The coloring will usually be yellow with red stripes, but some new strains are nearly solid red.