Recipe courtesy of Damaris Phillips

Sorghum Caramel Apples

Name: Sorghum Caramel Apples
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 apples
Ingredients: 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)

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Level: Easy

Total: 1 hr (includes standing and cooling times)
Active: 40 min

Yield: 8 apples

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Ingredients

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)

Directions

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Watch how to make this recipe.

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.