New York City Chefs Daily Recipe for 10/31/2001 : Recipe for Candied Apples with Caramel and Nuts
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Candied Applies, Caramel & Nuts recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/31/2001 : Recipe for Candied Apples with Caramel and Nuts
"Candy Apples with Caramel & Nuts"

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"As we graze it grows"

1 cup light brown sugar, packed
1/2 cup light corn syrup
1/4 cup butter or margarine
2/3 cup sweetened condensed milk
(1/2 of 14 ounce can)
1/2 teaspoon pure vanilla extract
6 wooden sticks
6 medium apples
1/2 cup chopped walnuts

Combine brown sugar, corn syrup and butter in a saucepan. Bring mixture to a boil over medium heat, stirring constantly. Stir in condensed milk, simmer, stirring constantly, until mixture registers soft-ball stage, 234 F. to 240 F. on candy thermometer.  Stir in vanilla; remove from heat.  Insert 1 wooden stick into blossom end of each apple. Dip apples into caramel mixture, turning until completely coated;  immediately roll bottom half of coated apples in chopped walnuts.  Place on baking sheet covered with waxed paper; chill until caramel is firm.
Makes 6 caramel apples.
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