18 lady apples (about 2 lbs)
½ cup corn syrup
1 cup packed brown sugar
4 tablespoons butter
7 ounces sweetened condensed milk (or, (½) 14 oz. can)
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon vanilla
In a heavy bottomed saucepan bring corn syrup and brown sugar to a boil, stirring constantly. Whisk in butter, cooking until completely melted.2.
Add sweetened condensed milk and bring to a boil. Continue cooking until the temperature registers 245 degrees on a candy thermometer, about 6 to 8 minutes. Immediately remove the saucepan from direct heat and stir in cinnamon, nutmeg, and vanilla. Pour into a separate bowl. Let the caramel cool slightly for five minutes.3.
Working quickly, dip the lady apples into the caramel, letting any excess drip back into the bowl. Set the apples on the prepared baking sheet or cooling rack lined with wax paper. If the caramel becomes too thick, gently rewarm it over low heat. Let the caramel apples cool for 1 hour before serving. Recipe courtesy kelseyskitchen.com.