Sorghum Caramel Apples
- 2 cups packed brown sugar
- 1 cup sorghum syrup
- 1/2 cup (1 stick) butter
- One 14-ounce can sweetened condensed milk
- 8 Honeycrisp or Pink Lady apples (any apples are fine, but I like these the best)
- 4 cups roughly chopped popcorn
- 2 cups chopped burned peanuts (burned peanuts are peanuts that are burned on just one side in a skillet)
Special equipment: 8 craft sticks or short, thick skewers
Fill a glass with ice water and set aside.
Combine the brown sugar, sorghum and butter in a saucepan and heat on medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water, or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before dipping the apples.
Skewer each apple through the core with a craft stick. Holding an apple by the stick, dip it in the caramel and roll to coat; allow the excess caramel to drip off. Dip in the popcorn or the burned peanuts and place on a sheet of wax paper to cool. Repeat with the remaining apples.
Recipe courtesy Damaris Phillips