Awesome recipe. I used 1/4 light corn syrup and 1/4 molasses per another reviewers suggestion. Boiling 5 minutes just took it to the edge of burnt, so I will reduce it to 4 minutes next time.

Reviewed On: Nov. 13, 2011

I believe the key to getting the caramel to stick to the apple is the consistency of the caramel. It should be thick and goopy. I used a very small saucepan on the stove top so that I could easily control the consistency of my caramel. Don't be afraid to let it get pretty thick. If it's too thick, just turn the heat up. I rolled my apple around in the saucepan and got it really well coated, then I would hold it up above the pan and spin the apple around and up and down to even out the caramel. I spun it around for a long time, allowing the caramel to cool and set before I placed it on the wax paper. Tasted and looked great!

Reviewed On: Oct. 31, 2011

This is exactly the restaurant style/flavor Chile Verde that I love! So. Good. Be aware the 4-1/2 quarts chicken broth I believe should read 4-1/2 CUPS! I followed "Motherof4bigeaters" (April 8) and "Debra's" review (July 6) and it turned out perfect. Remember to add salt and pepper to each step as per Motherof4bigeaters suggestion. I can't believe I finally found the ultimate Chile Verde recipe! I am a beginner cook and this turned out great for me. Thank You!

Reviewed On: Oct. 4, 2010