8 large, tart apples
8 wooden sticks for handles
1 cup butter
1 cup of Chico Honey
1 cup light corn syrup
1 can (14oz.) sweetened condensed milk
1 teaspoon vanilla extract
- Wash and dry apples well and insert stick into the top of each apple.
- Line a baking sheet with parchment paper and spray with nonstick spray or butter the sheet.
- Stir butter, honey, corn syrup, and milk together in a saucepan over medium-high heat. Bring to a boil and stir constantly, reduce to medium heat. Using a candy thermometer, bring the caramel mixture to 240 degrees Fahrenheit while stirring constantly to prevent burning on the bottom of the pot. Remove from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple. Sprinkle apples with desired toppings while still hot or enjoy as is and place on the parchment paper to cool.
BE VERY CAREFUL WHILE WORKING WITH HOT CARAMEL.