Caramel apples sounds pretty amazing right now! I received this recipe on how to make caramel apples from one of the best caterers in the world- Mary Crafts, creator of Culinary Crafts. Her assistant added a few tips that I had never heard of as well…
Makes 8 apples. Total time: 40 minutes
8 small, tart apples (such as Granny Smith or Rome)
8 caramel apple sticks
1 cup heavy cream, divided – see below
1 cup sugar
3/4 cup light corn syrup
1 stick unsalted butter
pinch of kosher salt
Remove and discard apple stems. Insert stick halfway into apples and set aside. Boil 3/4 cup cream, sugar, corn syrup and butter in a large saucepan over medium high heat until mixture turns a rich brown color and temperature reaches 250 degrees (about 15 min).
Whisk in remaining 1/4 cup cream, vanilla and slat.
Remove from heat; cool 2 minutes.
Dip apples one at a time into hot caramel. Allow excess caramel to drip off.
If you want to add toppings, quickly press them onto caramel layer before it cools.
Refrigerate apples to set caramel.
Serve at room temperature.
Fun caramel apple topping ideas: nuts, sprinkles, mini M&M’s, dash of sea salt, chocolate drizzle, Oreos.
My favorite: dip the caramel apple in white chocolate and roll in cinnamon sugar for an “apple pie apple”
To help the caramel apples stick, you’ll want to soak your apples for a few minutes in hot tap water with a dash of vinegar added. Then scrub off any wax with a kitchen towel.
When dipping with store bought chocolate (tempering not necessary) It helps to gradually add vegetable oil to the chocolate to make it a more fluid, chocolate consistency which will make it easier to dip things.
If you take the temperature too high for the caramel, add a little water to bring the temperature back down and then heat to directed temperature.
TRY cutting your apples in pieces and then dipping those.