Friday, November 5, 2010

Caramel Apples

Yum. Caramel apples. Who can say no? (No, really, have you ever said no to one?) It's also a great way to use up those last few apples from the orchard. Here's the recipe.


8 large apples
8 craft sticks or chop sticks *
2 c. packed light brown sugar
1 3/4 c. heavy cream
3/4 c. dark corn syrup
2 tbsp. unsalted butter
2 tsp. kosher salt

1. Be sure apples are clean and free of any wax coating. Grease a baking sheet or line with a sil-pat. Push stick securely into the apple from the stem side. Set aside.

2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches 225 degrees Fahrenheit on a candy thermometer. Allow it to cool slightly.

3. Dip the apples one at at time into the caramel, rotating to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip into the pot. Place on prepared baking sheet. Repeat with remaining apples. If caramel gets too stiff, place back on stove and stir to re-warm.

4. Allow to set, at least 10 minutes. The apples can be made and stored in the refrigerator a few days in advance.

*I use twigs and small branches because they are free, sturdy and prettier to look at :-)


I wrap and hand-out the caramel apples in the same manner as the popcorn balls. I didn't make any candied apples this year, just based on time restrictions. So, you'll have to come back next year if you want the recipe!

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