Oct
03
2010
Recipe: Caramel Apples
Ingredients
- 12 crisp apples (I prefer Pink Lady.)
- 1 3/4 cups dark corn syrup
- 1 1/3 cups granulated sugar
- 1 1/2 cups light brown sugar
- 1 1/3 cups heavy cream
- 1/4 teaspoon salt
- 3 tablespoons butter
- 3/4 teaspoon vanilla extract
Instructions
- Line a baking sheet with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
- Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degreed F–about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6-8 minutes, until caramel thickens to a toffee-like consistancy.
- Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Quick Notes
*Tip: Make caramel candies! While still warm, pour the remaining caramel (after dipping) into and 8-inch square baking dish. Cook until caramel is a solid but pliable slab. Remove from the dish, place the slab on a cutting board, and slice into 1-inch pieces using a chef’s knife. Wrap each piece in a square of waxed paper, twisting the ends to seal. Store in an airtight container for up to 2 weeks.
Microformatting by hRecipe.
