Carmel Apples
For Halloween I was inspired to make treats for the girls I coach. Carmel apples were a no brainer and are an easy thoughtful gift versus a bag of predictable candy. Give them as gifts or add them to a dessert bar for your next party. If you have an hour to kill, I recommend making some carmel apples. The best part? The leftover carmel that only YOU get to indulge in 🙂 Enjoy!
Things you need:
– 1 cup white granulated sugar
– 1/2 cup (1 stick) unsalted butter
– 3/4 cup heavy whipping cream
– 1/2 cup dark corn syrup
– 1 Tbsp dark molasses
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt (omit if using salted butter)
– lollipop sticks or chopsticks
– 6 medium apples
– Decorations (such as chopped nuts, chopped raisins, mini M&M’s and candy sprinkles)
– Candy thermometer
What you need to do:
– Place sugar, butter, cream, corn syrup, molasses, vanilla, and salt in a thick-bottomed 3-4 quart saucepan. Heat on medium to medium low heat and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved.
– Let the caramel mixture come to a rolling boil, adjusting the heat so that the caramel doesn’t boil over the pan. Continue to stir in a slow figure-eight pattern with a wooden spoon. When the temperature of the mixture reaches 240°F (after about 15 minutes or so of boiling), remove from heat and pour into a metal bowl. Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.
– While the caramel sauce is cooking and cooling, line a baking sheet parchment paper. Insert the sticks into the center of the apples through the stem end.
– When the caramel sauce has cooled sufficiently, working one at a time, dip the apples into the sauce (do this quickly before it takes another form – trust me). Swirl each apple around in the sauce so that the caramel sauce completely coats the apple, except for the very top near the stick. Place the coated apple onto the lined baking sheet. Some caramel sauce will form a little pool at the base of each apple. Refrigerate for 15 minutes.
– Once the caramel has chilled a few minutes, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples. If you are using coatings such as sprinkles or chopped nuts, roll the caramel apples in them now. Then return the apples to the refrigerator and chill for at least another hour.
– ENJOY
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