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APPLES - Caramel Apple Pops

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Clinton Kelly's Caramel Apple Pops Contributed by : Clinton Kelly ingredients
    2  apples, (granny smith or something tart) cut into half moons slices - about 8 slices per apple
For the Caramel Dipping Sauce:
    1 cup  butter, (2 stick)
    2 1/4 cups  brown sugar
    1 cup  light corn syrup
    2 cups  cream
      half and half, alternative
      chopped peanuts, (for garnish)
      sweetened shredded coconut, (for garnish)
sprinkles (for garnish) 3 dozen skewers
      melted chocolate, (for drizzling)

In a heavy bottom sauce pan melt butter over medium low heat. Whisk the sugar and stir until combined. Add corn syrup and cream. Stir to combine.

Let sit over medium heat for about 45 minutes or until it reaches 240 degrees F, the soft ball stage.

Skewer apples then dip into the caramel, sprinkle with your topping of choice, and then lay them onto waxed paper (or greased parchment). Drizzle with chocolate.

Place in the fridge for 15 minutes, or until the caramel is set.

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