Larney Birkenbach from Parkville was looking for a recipe for making chocolate toffee apples. He said that back in the 1950s there was a street vendor in downtown Baltimore who made them and sold them on sticks. Nowadays, these goodies are available this time of year in many grocery stores and farmers' markets, but they can be a bit expensive, and it's easy to make them at home. Dorothy Griffith from Sparks sent in a recipe she clipped some years ago from the Recipe Finder column. The recipe originally was sent in by Jay Carter of Baltimore and came from the September 1976 issue of House and Garden magazine.
The recipe is straightforward, but you must use a candy thermometer and make sure that the candy coating reaches the proper temperature. I used tart Granny Smith apples, as the originally tester suggested, which made for a delicious combination with the sweetness of the chocolate caramel coating. One caveat: After about 24 hours, the apples can begin to sweat and the candy coating can start to slide, so it's best to eat them the day they are made. This yummy and almost healthy homemade fall treat was a big hit at my house.
REQUESTS: Mary Fitzsimmons of Crossville, Tenn., is looking for a recipe she has lost for a carrot cake that was made in loaf pans. The finished product had a crunchy top and a spicier taste then most carrot cakes. She thinks the recipe may have come from Cooking Light or Southern Living Magazines, or perhapsy the Knoxville News Sentinel.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.
Chocolate Toffee Apples
Makes: 12 apples
1 cup (2 sticks) butter or margarine
1 (16 ounce) package (21/4 cups) brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
3 (1 ounce each) squares unsweetened chocolate
1 teaspoon vanilla extract
In a heavy 3-quart saucepan, melt butter. Stir in brown sugar and salt. Add corn syrup. Stir to combine. Gradually stir in condensed milk. Add chocolate squares. Cook over medium heat, stirring constantly until candy reaches the firm ball stage (245 degrees), about 12 to 15 minutes. Remove from heat. Stir in vanilla extract. Put apples on sticks (insert stick through core, but not in the stem end). Dip apples in candy and allow to cool on buttered baking sheet.