- 8 apples
- Cooking spray
- 4 cups sugar
- 1/4 cup corn syrup
- 10 tablespoons unsalted butter, cut into pieces
- 2 cups heavy cream, at room temperature
- Crushed chocolate cookies, for coating
Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.
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Recipes from the "The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations by Ree Drummond. (c) Copyright 2013 by Ree Drummond. By arrangement with William Morrow Cookbooks, an imprint of Harper Collins Publishers
Photograph by Coral Von Zumwalt