START BY BOILING SOME HOT CARAMEL-TIP: DON’T BREAK CANDY THERMOMETER ON THE FLOOR LIKE I DID!THIS IS HOW IT WILL LOOK WHEN IT’S DONE!
HERE IS THE APPLE AFTER HIS BATH IN THE CARAMEL!
HE IS A DOUBLE DIPPER. INTO SOME DARK CHOCOLATE NEXT!
TIME TO ADD THE WHITE CHOCOLATE AND SOME M AND M’S!
THIS IS FOR THE TOFFEE LOVERS!
Classic Caramel Apples
6 large apples
1/3 cup water
1/4 cup corn syrup
1 1/2 cups sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
wood sticks, for skewers
Insert stick vertically into each apple. Place a sheet of parchment paper or a silpad on a large, flat surface, such as a baking sheet or the countertop.
In a large saucepan, combine water, corn syrup and sugar. Bring to a boil over high heat, then continue to boil until caramel turns a deep honey color (10-14 minutes).
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a deep honey color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F (5-10 minutes).
Pour caramel into a deep glass or pyrex bowl or large measuring cup. Stir regularly with a spatula for 4-5 minutes, until caramel cools slightly.
Dip the apples one by one into the caramel and swirl to coat. Allow excess caramel to drip off. Place on prepared parchment and allow to cool completely.
If melting in chocolate, melt a bag of dark chips in the microwave. Dip and chill. Add white chocolate decoration and attach candies.