Ingredients

8 apples
8 wooden skewers
2 cups light corn syrup
1/2 cup water
2 cups sugar
Pinch baking soda
1/2 cup butter
1 12-ounce can evaporated milk

Directions

Wash and dry 8 apples. In a heavy 4-quart saucepan, combine corn syrup, water and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Add soda and stir well. If sugar crystals are present, wash down sides of pan with a wet pastry brush.

Clip a candy thermometer to pan. Add butter and stir until thoroughly incorporated. Stirring constantly and without allowing mixture to stop boiling, slowly add milk. Continue cooking over medium heat, stirring constantly to keep mixture from scorching. When temperature reaches firm-ball stage (232 to 234 degrees F for Utah's altitude), remove from heat and allow caramel to cool to 200 F.

Insert a wooden stick in each apple, about 1 1/2 inches into the stem. Dip each apple in warm caramel, turning to coat thoroughly. Place on plastic wrap or on a layer of chopped nuts.