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Recipe courtesy of Sweet Mandy B's

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Total:: 1 hr 30 min
Active:: 20 min

Yield:: 15 to 20 apples

Level:: Intermediate

Ingredients

15 to 20 large Granny Smith apples
Assorted chopped candies or nuts, for coating
1 (1-pound) box dark brown sugar
2 sticks unsalted butter
1 (14-ounce) can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup maple syrup
1 1/2 teaspoons pure vanilla extract
1 teaspoon molasses
1/4 teaspoon salt

Directions

Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.

In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.

Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

2011

My Private Notes

Name: Caramel Apples
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 15 to 20 apples
Ingredients: 15 to 20 large Granny Smith apples; Assorted chopped candies or nuts, for coating; 1 (1-pound) box dark brown sugar; 2 sticks unsalted butter; 1 (14-ounce) can sweetened condensed milk; 2/3 cup dark corn syrup; 1/3 cup maple syrup; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon molasses; 1/4 teaspoon salt