first class caramel apples vest

caramel apples

yummy
Holidays

Caramel Apples

A deep, rich caramel makes for a classic shiny caramel apple. The key to making this caramel is to use corn syrup and to heat the caramel to 375 to 380 degrees F so it can grip the apple — at a lower temperature it would just slide off. Sometimes stovetop burners can cook unevenly which can cause a scorched spot, but here's how to save the caramel: if you see a little scorched spot starting to form then give the pan a few gently swirls to evenly disperse.

Ingredients

  • 2 cups sugar
  • 1/4 cup light corn syrup 
  • 1/2 cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 1/2 teaspoon pure vanilla extract 
  • Kosher salt 
  • 6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried  
  • Nonstick cooking spray, for the parchment

Direction

  1. Special equipment: a candy thermometer; 6 candy apple sticks, large lollipop sticks or dowel rods, cut to 5-inch lengths with one end sharpened
  2. Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
  3. Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.   
  4. When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)
  5. Cook’s Note
  6. To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel.