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The Gourmet Goat's Large, Fancy Caramel Apples

October 15, 2003

  • 12 large apples

  • 12 popsicle sticks or small dowel rods

  • 1/2 cup unsalted butter

  • 1 1/4 cups half and half

  • 2 cups dark brown sugar or granulated sugar

  • 2 teaspoons vanilla (see note)

  • 3/4 cup light corn syrup


Clean apples well, and dry. Insert sticks. Place on a baking sheet or tray coated with nonstick cooking spray or butter. Refrigerate.

Bring butter, sugar, corn syrup and 1/2 of the half and half to a light boil in a heavy, 3-quart saucepan over medium heat. Stir constantly with a whisk until mixture is smooth and well-combined. Add the remaining half and half and vanilla, and cook and stir until the caramel reaches 245 degrees on a candy thermometer, or until a drop of caramel in cold water balls immediately. Cool about 5 minutes.

Dip and twirl each apple in caramel. Let excess caramel drip from apple before placing back on nonstick surface. Add nuts or other goodies before caramel hardens. If adding chocolate, wait until caramel sets. It takes about 10 minutes for caramel to set in the refrigerator.

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Note: Coconut, almond and other extracts can be substituted for the vanilla for a different flavor.

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