1/4 cup butter
1/2 cup firmly packed brown sugar
1/4 cup golden syrup (grab it at Whole Foods)
1/4 cup cold water
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons brandy
apples (use nice round red ones that ‘stand up’ nicely)
Place the butter in a saucepan and melt it gently.
Add the brown sugar, golden syrup, water and salt.
Heat gently at first and stir constantly as the sugar dissolves.
Bring to a boil, still stirring, until the mixture really bubbles like mad.
Reduce the heat and add the condensed milk, vanilla and brandy.
Stir until it’s nicely combined and a good caramel color, then take it off the heat.
Cut the top bit off the apple, and scoop out all the inside flesh. (Use a melon baller or a teaspoon)
If preparing apples more than 5 minutes before serving, squeeze lemon juice over the apple to stop it from browning.
Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy). Top with chopped nuts and serve.