|Serving Size 1 cara|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 50||Calories from Fat 5|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 0g||0%|
Corn Syrup Solids, Modified Corn Starch, Nonfat Dry Milk, Caramel Color, Artificial Flavor, Titanium Dioxide.
1. Mix contents of enclosed bag with 8 ounces of milk in a 2 quart sauce pan. Use medium heat and bring mixture to a full boil for about two minutes. Stir constantly while the mixture is boiling. 2. Now stir in 2 1/2 cups of sugar and continue to cook with medium heat and occasionally stirring. 3. Caramel syrup should be cooked to the soft ball stage. This is 242 degrees on a candy thermometer. If you don't have a thermometer, this stage is reached when a drop of syrup, when dropped into very cold water, can be formed into a soft ball if rolled between your fingers. 4. While syrup is cooking, put sticks into 12 apples (preferably chilled) and lightly grease a cookie sheet. When syrup is ready, remove from stove and allow to cool for 10 minutes. Dip each apple fully, lift out of syrup and rotate slowly to allow excess syrup on greased cookie sheet and place in refrigerator for cooling. Store in refrigerator. Hints: It is important that the syrup reach the soft ball stage. Use of a good candy thermometer is recommended. You may add chopped nuts or coconuts to your caramel apples while they are warm. Clean up - soak utensils in soapy water.
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