Food & Entertaining - Garden to Table

Caramel-coated apples

Dip fresh, local apples into this decadent sauce for a sweet fall treat


Caramel apples are a fun treat to make at home. This homemade caramel sauce will fill your home with the warm smell of caramelized sugar. If you have some leftover sauce, you can use it to top a few scoops of vanilla bean ice cream!

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Caramel-coated apples

Makes 10 caramel apples

Ingredients

  • 10 apples
  • 3/4 cup of granulated sugar
  • 1/4 lightly packed brown sugar
  • 2 tablespoons of unsalted butter
  • 1/4 cup of light corn syrup
  • 2 teaspoons of molasses
  • 1/4 teaspoon of kosher salt
  • 1/2 cup of heavy cream

Preparation
Wash the apples and thoroughly dry them. If they are still wet, the caramel will not stick to the skin. Remove the stems, and insert a wooden stick at the top of each apple, about halfway through. The apples should securely cling to the stick. Line a baking sheet with parchment paper and lightly grease.

In a saucepan on medium heat, add the sugars, butter, corn syrup, molasses, salt and half of the cream. Swirl the pan to make sure all the ingredients come together. Once they have, add the remaining cream. Cook on medium heat for 10 to 12 minutes or until the temperature of the mixture reaches about 240° F.

Remove the caramel from the heat and wait for the liquid to slightly cool (1 to 2 minutes). Using a swirling motion and carefully tilting the pan, coat the apples with caramel, leaving an untouched apple circle where the wooden stick is inserted. Let the excess caramel drip off, and place the apples on the parchment paper. Immediately place the apples in the fridge to harden. You may have to do this in batches so that the first coated apples don't stay at room temperature for too long: the quicker they get in the fridge, the better! If the caramel starts to harden and is not thin enough to coat the apples, simply place the saucepan on the heat for a couple minutes before coating more apples.

Leave the apples in the fridge for about 15 minutes to harden. Once they have hardened, leave at room temperature. Package as you please.

Jennifer Bartoli is a Toronto-based writer, photographer and recipe developer who grew up in Paris, France. Her longstanding passion for food took her to New York City, where she studied at the French Culinary Institute. For delicious recipes and more, check out Jennifer’s blog, Chocolate Shavings.

 

 

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