Sorghum Caramel Apples

1. 1

   Special equipment: 8 craft sticks or short, thick skewers

2. 2

   Fill a glass with ice water and set aside.

3. 3

   Combine the brown sugar, sorghum and butter in a saucepan and heat on medium until the butter melts, 3 to 5 minutes.

4. 4

   Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute.

5. 5

   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.

6. 6

   Let the mixture stand for 5 minutes before dipping the apples.

7. 7

   Skewer each apple through the core with a craft stick.

8. 8

   Holding an apple by the stick, dip it in the caramel and roll to coat; allow the excess caramel to drip off.

9. 9

   Dip in the popcorn or the burned peanuts and place on a sheet of wax paper to cool.

10. 10

    Repeat with the remaining apples.

* Per serving · 4 servings · Values may vary.

No additional tips available.