Caramel Apples
- Level: Intermediate
- Yield: 8 apples
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 484
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 97
- Dietary Fiber
- 5
- Sugar
- 87
- Protein
- 1
- Cholesterol
- 36
- Sodium
- 32
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
8 small apples, such as, Granny Smith or macoun
2 cups light brown sugar
1 cup maple syrup
1/3 cup light corn syrup
1/2 cup heavy cream
4 tablespoons unsalted butter
Toppings of choice, optional, recipes follow
Directions
- Remove the stems from the apples and scrub them under warm water and dry them. Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
- Put the sugar, maple syrup, corn syrup, and cream in a saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer. Pull pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place on the prepared baking sheet until set.
- If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.
- Topping 1:
- 2 cups chocolate wafers, graham crackers, or vanilla wafers
- Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
- Topping 2:
- 2 cups walnuts or pecans, toasted
- 1/3 cup dried cranberries
- 1 tablespoon finely chopped crystallized ginger
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.