So I’m still all about apple-centered foods apparently. Despite the 80 degree temps we’ve been experiencing, it is, indeed, fall and what says fall better than caramel apples? I’ve never made caramel apples before so I thought, hey, what the heck, I’ll give it a try.
Caramel Apples
recipe modified from Baked
8 to 10 crisp apples – Granny Smith, Cortland, Honey Crisp
Sticks** or dowels
2 cups heavy cream
1 tsp vanilla
2 cups sugar
½ cup light corn syrup
3 Tbsp unsalted butter
Ice
**If you are using sticks, boil them in a pot with a tablespoon of bleach and a teaspoon of dish soap. Let dry in the sunlight for more natural bleaching.**
Wash and dry the apples then remove the stems. Place them on a parchment lines baking sheet. Insert a stick or dowel into each of the apples, about three-quarters of the way through.
Combine the cream, vanilla, sugar, corn syrup and butter in a large pot over medium heat. Clip a candy thermometer to the side of the pot and heat the mixture, without stirring, to 245°. It is important not to stir the caramel. In stirring, dark, burned bits will be loosened and become part of your caramel mix.
While things are heating up, dump a layer of ice into the sink or a large bowl, big enough to hold your pot.
When the caramel mixture reaches 245° and stays there for at least a minute, take the pot off the heat and put it on top of the ice for 30 seconds to slow the cooking. When the 30 seconds is up, remove the pot from the ice.
Tilt the pot towards you to make a big pool of caramel and start dipping. You need to work quickly as the caramel will begin to set. Dip each apple only once and don’t worry about being perfect.
With all the apples dips and back on the parchment paper, place them in the refrigerator until the caramel is set, about 10 minutes.
Then eat.
And don’t let the complaints of your husband, whose jaw isn’t conditioned for chewy caramel, bring your spirits down. He’s just being a sissy.
-amy c
