Sorghum Caramel Apples
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Recipe courtesy of Damaris Phillips

Sorghum Caramel Apples

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  • Level: Easy
  • Total: 1 hr (includes standing and cooling times)
  • Active: 40 min
  • Yield: 8 apples



Special equipment:
8 craft sticks or short, thick skewers
  1. Fill a glass with ice water and set aside.
  2. 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.
  3. 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.