Recipe#4339

Title: Caramel Apples 02

Newsgroups: rec.food.cooking 
 Subject: Caramel Coated Apples 
 Date: 2 Dec 1996 09:26:11 -0600 
 Message-ID: <57usej$j3b@bonkers.taronga.com> 

20 small apples
 20 chopsticks or bamboo skewers
 4 cups sugar
 2 cups brown sugar
 2 cups water
 3 teaspoons whole cloves
 Line 2 large baking sheets with waxed paper or heavily buttered
 foil.  Remove stems from apples.  Insert 1 chopstick or skewer into
 stem end.  Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and
 1 1/2 teaspoons cloves in heavy medium saucepan over low heat till
 sugar dissolves.  Increase heat and boil without stirring until
 candy thermometer registers 285F (soft-crack stage), about 20
 minutes.  Remove pan from heat.  Immediately dip 1 apple into
 caramel, coating completely and allowing excess to drip back into
 pan.  Stand apple on prepared sheet.  Repeat with 9 more apples.
 Make caramel again in clean saucepan with remaining ingredients.
 Dip remaining apples.
 Note 1: This makes a crunchy caramel coating.
 Note 2: Pans can be cleaned easily by soaking in water.