The perfect caramel apple
Directions for coating six apples…
Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan.
Bring to a boil over medium-high heat, stirring just until the sugar dissolves.
Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes.
Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt.
Return to low heat and whisk until smooth.
Let cool until the caramel is thick enough to coat a spoon.
Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off.
Roll in toppings (see previous blog for inspiration), then let cool on a parchment-lined baking sheet coated with cooking spray.
with thanks to www.foodnetwork.com
by resident blogger, Emily
test Filed under Food | Tags: apples, caramel, recipe, toffee apples | Comment (0)Leave a Reply
