caramel apples

  • 8 wooden sticks
  • 8 small red apples, washed and dried 
  • 1½ cups (375ml) light corn syrup 
  • 300g butter, chopped 
  • 2 cups (440g) caster (superfine) sugar 
  • 2 teaspoons vanilla extract
  1. Insert a stick into the centre of each apple and set aside. 
  2. Place 1 cup (250ml) corn syrup, the butter and sugar in a medium saucepan over medium heat and stir until well combined. Bring to the boil and cook for 8–10 minutes (do not stir) or until temperature reaches 140°C (275°F) on a sugar thermometer. Remove from the heat and stir in the remaining corn syrup and vanilla. 
  3. Dip the apples into the caramel and place on a baking tray lined with non-stick baking paper. Set aside for 30 minutes or until set. Makes 8.
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