For out Sugar Experiment I teamed up with Taelon, and we decided to make Caramel Apples. We found a recipe from Food Network’s website which was not perfect, it wasn’t horrible though. The only thing that was wrong with it is when it says:

Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. The only thing is that firm ball is a little under 245˚F degrees. If you use a Candy Thermometer it tells you when to stop but it’s a narrow range and it’s the only difficult part about making caramel. The recipe turned out great except for the fact that it didn’t stick to well to the apples but I think thats because we had caramel apple “slices” In the end, they tasted like real caramel apples which I was very excited for. I think if we got a second chance to make the apples we’d find other recipes and see if they made it stick better to the apple, and we’d have whole apples dip them in caramel and then cut them.