Caramel Apples

(from largomason’s recipe box)

Source: supperinstereo.wordpress.com

Ingredients

  • candy thermometer
  • 10 sticks (popsicle sticks are fine, but skewers grouped in threes look quite elegant)
  • 10 tart and crunchy apples (smaller is better)
  • 2 cups heavy cream
  • 2 cups white sugar
  • 1/2 cup golden corn syrup
  • 1/4 cup plus 2 Tbsp unsalted butter
  • pinch of salt

Directions

  1. Line a baking sheet with wax or parchment paper, generously buttered. Make sure you’ve got room in your fridge for the baking sheet. Stick skewers or sticks in the apples.

  2. Combine all ingredients in a large (the deeper the better) pot, and bring slowly to a boil. Allow the mixture to continue simmering until it reaches 245 F.

  3. Remove the mixture from the pot and stir it vigorously to cool it down and stop its bubbling action. Working quickly, dip each apple in the caramel. We used a spoon to pull the caramel up from the pan around the sides of the apple. Transfer apple to baking sheet.

  4. Place baking sheet in the refrigerator until the caramel is cooled and set, at least 15 minutes or overnight. If you have leftover caramel (we did!), pour the caramel onto a buttered piece of parchment paper or wax paper and allow it to set.

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