The Thanksgiving Festive Friday was chock full of ideas for the holiday. There were many creative and fun food ideas, along with the sweet treats of caramel apples.
In keeping with the apple theme, many recipes were given for the use of apples in dishes from bread pudding to pancakes to cookies. The pilgrim hat cookies and the turkey made from a pumpkin kept with the Thanksgiving theme.
During the afternoon, the group learned to dip apples in caramel, and to dip marshmallows and pretzels in chocolate. They were even creative in the decorating following the dipping.
This caramel recipe was given: 1 1/2 cups granulated sugar; 1 1/2 cups brown sugar; 1 1/2 cups butter; 1 1/2 cups light corn syrup; and one 14 ounce can of sweetened condensed milk. Combine ingredients in a heavy saucepan and bring to a boil stirring constantly. Cook until mixture reaches 238 degrees or forms a firm ball when a small amount is added to cold water. Use as a caramel coating for apples or other caramel creations. Can be used as caramel candy by pouring into a greased 9 inch x 13 inch buttered pan. Cool overnight, cut and wrap as desired.