Instead of caramel, dip your apples into a rich toffee mixture of dark brown sugar, molasses and butter. You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.

Yield 8 servings

* 8 Granny Smith apples
* 1 1/2 cups packed dark brown sugar
* 1/3 cup water
* 1/3 cup dark corn syrup or molasses
* 2 tablespoons stick margarine or butter
* 1 tablespoon white vinegar

Wash and dry apples; remove stems. Insert wooden sticks into the stem end of each apple; set aside.

Line a baking sheet with foil.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280° (about 8 minutes).

Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.
Nutritional Information

Calories: 301 (10% from fat)
Fat: 3.3g (sat 0.6g,mono 1.3g,poly 1g)
Protein: 0.3g
Carbohydrate: 71.8g
Fiber: 4.3g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 66mg
Calcium: 46mg

Featured in Cooking Light magazine, DECEMBER 1998

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