6 large McIntosh apples
6 Pop-sicle sticks
2 glasses sugar
2 glasses half-and-half cream
1 cup light maize syrup
1/2 cup butter, cubed
1-1/4 glasses British toffee pieces or almond brickle chips
1 cup semisweet candy chips
1 cup white-colored cooking chips
Line a cooking piece with wax document and oil the paper; set aside. Clean and thoroughly dry celery. Place a Pop-sicle keep into each; place on prepered pan. Cool.
In a large 3-qt. pot, merge the glucose, lotion, maize syrup and butter; bring to a steam over medium-high warm. Prepare and mix until a sweets heat range gauge flows 245°, about 1 hour.
Eliminate from the warm. Working quickly, dip each apple into hot caramel combination to completely cover, then dip the end into toffee pieces, about 1/2 in. up the edges. Come back to cooking sheet; chill.
In a microwave, liquefy candy chips; mix until sleek. Exchange to a little heavy-duty resealable nasty bag; cut a little opening in a area of bag. Drop over celery.
Do it again with white-colored snacks. Cool until set. Eliminate from the fridge 5 minutes before providing. Yield: 6 meals.
Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.
Nutritional Information 1 providing (1 each) is equal to 1,331 calorie consumption, 58 g fat (32 g soaked fat), 103 mg cholestrerol levels, 573 mg salt, 208 g carbs, 7 g roughage, 6 g protein