Makes 10 caramel apples. www.concordfoods.com.

Corn Syrup Solids, Corn Starch-modified, Nonfat Dry Milk, Caramel Color, Artificial Flavor, Titanium Dioxide (for Color)

Kit Complete with Sticks: You Will Need: 1 Caramel Apple Kit 1; candy thermometer; 8 fl oz milk; 2-1/2 cups of sugar; 10 apples, 2-1/2 inches to 3 inches in diameter (clean, dry and free of wax). 1. Mix contents of enclosed bag with milk in a 2 qt. saucepan. Use medium heat and bring to full boil for two minutes. Stir constantly while the mixture is boiling. 2. Now stir in sugar and continue to cook with medium heat. Stir occasionally. Cook caramel syrup to the soft ball stage (242 degrees F on a candy thermometer (It is important that the syrup reach the soft ball stage. If you do not have a thermometer, the soft ball stage is reached when a drop of syrup, when dropped into very cold water, can be formed into a soft ball if rolled between your fingers.)) 4. While syrup is cooking, put sticks in up to 10 apples (preferably chilled) and lightly grease a cookie sheet. When syrup is ready, remove from stove and allow to cool for 10 minutes. Dip each apple fully, lift out of syrup and rotate slowly to allow excess syrup to run back into pan. Place dipped apples on greased cookie sheet and place in refrigerator for cooling. Store in refrigerator. Hints: Clean up - Soak utensils in soapy water or fill pan with water, boil until caramel is dissolved; For more helpful hints see www.concordfoods.com.