Ingredients
12 small crisp tart apples
12 wooden sticks
1 cup butter or margarine
1 16 ounces package (2 1/4 cups) brown sugar
dash salt
1 cup light corn syrup
1 14 ounce can (1 1/2 cups) sweetened condensed milk
2 squares (2 ounces) unsweetened chocolate
1 teaspoon vanilla
1 cup chopped peanuts
Preparation
Butter a baking sheet, set aside. Wash and dry apples, remove stems. Insert a skewer into stem end of each, set aside. In heavy 3 quart saucepan melt butter or margarine. Stir in brown sugar and salt, add corn syrup, mix well. Gradually stir in milk, and chocolate. Cook over medium heat, stirring constantly, 12 to 15 minutes or till candy thermometer registers 245 degrees (firm ball stage). Remove from heat, stir in vanilla. Dip each apple into chocolate mixture, turning to coat. With narrow spatula scrape excess caramel from bottom of apple and let drip back into pan. Immediately dip bottom half of apples in chopped nuts. Set on buttered baking sheet to cool.
