Real live caramel apples.
With autumn here and all the fall festivals grinding through their paces, the Mister and I automatically go into caramel apple mode. No. No. Don’t start waving those chocolate covered abominations at me. Those are an offense unto the lord and you know it (says the woman recently forced to give up chocolate. No, seriously. I have a note from my doctor and everything).
I am about to teach you the neatest trick ever. (OK, the neatest trick ever seen with a caramel apple. Let’s not get overly excited here. This is not world peace).
You wanna know how to keep the caramel part of your apples from getting all mushy and icky? Do not push the stick all the way through the apple! Seriously.
The apple juice from where the apple is punctured softens the caramel and makes it all eeww (yes, that is the technical term). So, avoid the problem by not pushing through until both sides of the apple are sporting a hole. Voila. Problem solved.
To make these autumnal tasty gems, you will need:
10 to 12 lollipop or popsicle sticks
10 to 12 medium apples
1 cup sugar
1/2 cup unsalted butter
2/3 cup heavy cream
1/4 cup light corn syrup
2 tbsp maple syrup
1 tbsp blackstrap or other dark molasses
1/4 tsp vanilla extract
pinch of salt
Line a baking sheet with aluminum foil and butter or oil the foil lightly or line with a nonstick liner. Push a lollipop stick into each apple. Set aside.
In a deep, heavy saucepan, combine the sugar, butter, cream, corn syrup, maple syrup, molasses, vanilla, and salt and place over medium-high heat. Stir gently with a wooden spoon from time to time to make sure no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 236°F on a thermometer, 5 to 7 minutes.
Remove the pan from the heat and let the caramel cool to 180°F. One at a time, dip the apples into the hot caramel, let the excess drip off the bottom, and then set them on the prepared baking sheet. If the caramel slides off the first apple, let the mixture cool for a little longer and try again. You may need to tilt the pan to dip the last few apples (to free your hands, prop one side of the pan up with a kitchen spoon or the like).
Let cool completely to set the caramel. The apples will keep, uncovered, in the refrigerator for up to 3 days.
Sphere: Related Content
