Sorghum Caramel Apples
Sorghum Caramel Apples
Get this dessert recipe by Damaris Phillips from Southern At Heart.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 2 cups packed brown sugar
  • 1 cup sorghum syrup
  • ½ 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)
  • Fill a glass with ice water and set aside
  1. Combine the brown sugar, sorghum and butter in a saucepan and heat on medium until the butter melts, 3 to 5 minutes
  2. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute
  3. 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
  4. Let the mixture stand for 5 minutes before dipping the apples
  5. Skewer each apple through the core with a craft stick
  6. Holding an apple by the stick, dip it in the caramel and roll to coat; allow the excess caramel to drip off
  7. Dip in the popcorn or the burned peanuts and place on a sheet of wax paper to cool. Repeat with the remaining apples

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