Caramel Apples

 

Fall is, hands down, my favorite time of year, and you haven't fully indulged in the nectars of the season until you've dropped some crisp, fall apples into a warm saucepan of buttery caramel. Hand these Caramel Apples out to trick-or-treaters, wrap them in cellophane, and give them to every teacher you can find (they deserve more than one), or show your neighbors how a Caramel Apples are supposed to look and taste.

 
 
 
 

Elements

8 APPLES, WASHED AND DRIED

4 CUPS ORGANIC CANE SUGAR

1/4 CUP LIGHT CORN SYRUP

10 TABLESPOONS UNSALTED BUTTER, SLICED

2 CUPS HEAVY CREAM

SEA SALT OR SHREDDED COCONUT OR MELTED CHOCOLATE

POPSICLE STICKS, WASHED TWIGS OR CINNAMON STICKS

Directions

  1. In a medium saucepan over medium-high heat, combine organic cane sugar and light corn syrup; stir well with a wooden spoon.

  2. Bring mixture to a boil and allow sugar to dissolve but do not stir, only swirl using the handle of the saucepan; clumps will eventually melt.

  3. Once sugar reaches a dark amber color and registers 245°F on a candy thermometer, add butter and reduce to medium heat.

  4. Add heavy cream and whisk until foam disappears; you'll have a smooth, creamy caramel.

  5. Increase heat once more to medium-high heat and allow caramel to reach 250°F on a candy thermometer; remove from heat.

  6. While caramel is cooling slightly, add Popsicle sticks or twigs or cinnamon sticks to washed, dried, and stemmed apples.

  7. Insert one apple at a time, at an angle, into the hot caramel and rotate until the entire apple is coated. At this point, you may subsequently coat apple in a second coating of shredded coconut, sea salt or other topping of choice before the caramel sets.

  8. Add dipped and coated apples to a parchment-lined or silpat-lined baking sheet to allow apples to cool and set.

  9. Serve apples completely cooled.

 
 

x, Melissa

 
HolidayMelissa ChildressApples, Fall, Caramel