Caramel apples recipe
Recipe ingredients:
- 6 small Granny Smith apples
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 1/2 cup butter
- 1 cup cream
- 1/2 teaspoon vanilla extract
Recipe method:
- Wash apples and remove stems.
- Insert Popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple.
- Set aside so apples are room temperature for dipping.
- Line a cookie sheet with buttered foil.
- In a saucepan, combine remaining ingredients except the vanilla extract.
- Cook, stirring constantly over medium-high heat, to bring mixture to 240 degrees F to 244 degrees F on a candy thermometer.
- To stop the cooking, place the saucepan of caramel into a bowl of water.
- Cool to 175 degrees F.
- Hold each apple by the stick and dunk it completely into caramel.
- Carefully pull up at a slight angle so the stick do not dislodge.
- Gently twirl stick so excess caramel will drip off.
- Place apple on buttered foil.
- Caramel will harden completely within a few minutes.
- If caramel cools to below 150 degrees F, it will become too thick to cover apples easily. In this case, reheat it in a double boiler.
Tags: caramel, apples, recipe, candy, recipes, cooking