Tank Cooks Carmel and Candy Apples

Happy Halloweem.

 Send recipes to NJTank99@gmail.com. 

Carmel Apples

 Ingredients

•  8 large tart apples 
• 8 wooden chopsticks for handles 
• 2 cups packed brown sugar 
• 1 (14 ounce) can sweetened condensed milk
•  1 cup light corn syrup 
• 1 cup butter 
• 2 teaspoons vanilla extract 

Directions

1. Remove any wax from apples to help caramel stick better: Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes. 
2. Insert sticks into the bottom of each cooled apple through the core for a handle.
3.  Line a baking sheet with parchment paper. Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat. 
4. Bring to a boil, stirring constantly, then reduce the heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water should form a firm ball. 
5. Remove caramel from the heat and stir in vanilla extract. 
6. Working quickly, dip each apple into the hot caramel to thoroughly coat the apple and about 1/2 inch of the wooden handle.
7. Sprinkle apples with any desired toppings while still hot. 
8. Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.

 Candy Apples

Ingredients 

• 15 wooden craft sticks 
• 15 medium apples, washed and dried thoroughly 
• 2 cups white sugar 
• 1 ½ cups water 
• 1 cup light corn syrup 
• 8 drops green food coloring, or as needed 

Directions 

1. Insert craft sticks into whole, stemmed apples. 
2. Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil and insert a candy thermometer. Continue boiling without stirring until the mixture reaches 300 to 310 degrees F (149 to 154 degrees C), or until a small amount dropped into cold water forms complex, brittle threads. 
3. Remove from heat and stir in food coloring. 
4. Holding each apple by its stick, dip it into the syrup, turning to coat evenly. Place coated apples on the prepared baking sheet to harden.