Posted by Serena Bakes Simply From Scratch / Friday, October 19, 2012
This is another fall favorite since the apples are in season and Halloween is just around the corner! Wouldn't these be perfect for a party with some Caramel Corn?
I'm not sure how this all happened but we have been all about the caramel in our house lately and there's no better way to enjoy caramel then smothered over a Granny Smith Apple. I love the tart crisp apple meets the sweet salty caramel.
The best part about caramel apples is the possibilities are endless when it comes to decorating with the kids. The kids had used some harvest colored M&M's to decorate the apples after they set up this time. A little fleur de sel salt sprinkled over the top would be divine or a little drizzle of some dark or white chocolate is heavenly. Nuts, coconut, chocolate chips, if you dream it you can have it!
Wash apples and dry well. Place a skewer or a twig off an apple tree into the center of each apple. Set aside.
Heat sugar, corn syrup and water in a large saucepan fitted with a candy thermometer ( I know the picture of the thermometer is missing but I used one I promise) over medium-high heat. Do not stir, swirl the pan if needed. Meanwhile heat cream, butter, and sea salt over medium heat in a small saucepan until butter melts.
Cook until sugar becomes a caramel brown color.
Slowly drizzle in the warmed cream mixture while stirring. Make sure to go slow as caramel will bubble up. Use a thermometer and cook to 248 degrees (firm ball stage).
Remove from heat add vanilla and stir until combined. Place in a medium sized heatproof bowl and allow to cool for 20 minutes.
Dip each dry apple into caramel.
Swirl around the edges to coat.
Remove from caramel and allow caramel to drip off. Place on a piece of parchment paper or silpat and allow caramel to set. (For faster setting and harder caramel place in refrigerator.) Use excess caramel for extra apple dip or in coffee.
Recipe by Serena Bakes Simply From Scratch
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Yield: 6 Apples
- 1 1/2 cups Sugar
- 1/4 cup Corn Syrup
- 1/4 cup Water
- 1 cup Heavy Cream
- 5 tablespoons Butter
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Vanilla
- 6-8 whole Apples (I Prefer Granny Smith)
- In a large saucepan with a candy thermometer combine sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR. Only swirl the pan if needed. Until sugar becomes a caramel brown color.
- Meanwhile combine cream, butter and sea salt. Heat over medium heat until butter is melted.
- When sugar is a caramel brown color slowly drizzle in the cream mixture while stirring. Be careful as the sugar will bubble up as the cream is added. That is why it's important to go slow. Cook until mixture reaches 248 degrees (firm ball stage).
- Remove from heat and stir in vanilla. Place in a medium size bowl and allow caramel to cool for 20 minutes.
- Meanwhile wash and dry apples. Place a large skewer or apple twig into the center of each apple.
- Line a baking sheet with parchment paper or silpat.
- Dip apples into caramel tilting apples to cover the top edge.
- Set on lined baking sheet and allow to cool until caramel is set.(For faster setting and harder caramel place in refrigerator.)
- Use excess caramel for extra dip or place into coffee for a tasty treat.