Homemade Candy-Caramel Apples- serves 6

Ingredients
6 small apples (Jonathan or McIntosh)
6 wooden popsicle sticks
1 cup of brown sugar
1 cup of sugar
½ cup of maple syrup
½ cup of cream
1 tablespoon of butter
1 teaspoon good quality vanilla
4 oz. chopped sweet dark chocolate
4 oz. toasted sliced almonds


Procedure
Wash and completely dry the apples. Insert a stick into the stem end of each one of the apples with the popsicle stick. Line a baking pan with foil and brush with a little melted butter to prevent it from sticking.

Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the sugars, the maple syrup, half of the cream (1/4 cup) to 280 degrees (firm ball stage). At this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream, butter and vanilla. Let cool for five minutes. Place the chopped chocolate into the microwave for two minutes to melt.

While the caramel is hot, dip the apples into the caramel to cover ¾ of the apple and let the excess drip off. Arrange the apples onto the cookie sheet and let cool slightly. Drizzle with chocolate and garnish with toasted almonds.

*Note: Often I dip the apples in a little melted chocolate after I dip them in the caramel sauce or vice versa. Apples can be garnished with toasted coconut, crushed graham crackers or shaved chocolate.