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Thursday, October 27, 2011

♥ Caramel Apples ♥

12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
(Optional) sprinkles, nuts, nonpareils, chocolate, etc.


Ribbon handles: Wrap colored ribbon or raffia around wooden candy apple sticks and tie in a bow. Use two colors to create a striped effect. Secure with glue at the blunt end that won't be inserted into the apple.

Line a baking pan 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 medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffee-like consistency.

Dip and gently swirl the apples into the caramel and place on the prepared baking sheet.

Decorating: Dip apples in melted nonpareils. Or roll caramel-covered apples in pumpkin seeds or chopped roasted nuts, or drizzle with melted chocolate.

You can add nuts, sprinkles, or whatever you like to the apples. Let cool completely.

~~Country Living~~

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