Gourmet Caramel Apples
Remember those yummy Caramel Apples you had as a child? These are even better!
Ingredients:
1 (1 lb.) box Dark Brown Sugar
1 (14 oz.) Can Sweetened Condensed Milk
1 Cup (2 sticks) Unsalted Butter, room temperature
1/3 Cup Pure Maple Syrup
2/3 Cup Dark Corn Syrup
1 tsp. Robust-flavored (dark) Molasses
1 1/2 tsp. Vanilla Extract
1/4 tsp. Salt
12 Chopsticks
12 medium Granny Smith Apples
Assorted toppings (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M’s and candy sprinkles)
Melted Dark, Milk and/or White Chocolates
Whipping cream (if necessary)
Candy Thermometer
Directions:
Combine brown sugar, milk, butter, maple syrup, corn syrup, molasses, vanilla, and salt into a heavy 2 1/2 qt. saucepan (about 3 inches deep).
Stir with a wooden spoon over medium-low heat until the sugar dissolves (there are no crystals rubbed between fingers), occasionally brush down the sides of pan with wet pastry brush, about 15 minutes.
Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cooking the caramel at rolling boil until the thermometer registers 236 degrees F, making sure to stir constantly but slowly with spoon and occasionally brushing down sides of pan with a wet pastry brush for about 12 minutes. Pour the caramel into metal bowl (do not scrape pan). Stick the thermometer bulb into the caramel; let it cool, without stirring until it’s 200 degrees F, about 20 minutes.
Most store bought apples have a coating of wax on them; it’s best to scrub the apples with hot water. You may also dip them in hot water from the stove, once the chopstick is in to remove the wax.
While the caramel is cooling, line 2 baking sheets with foil and butter the foil. Push a chopstick into the stem end of each apple. Set up the toppings and melted chocolates. Hold the chopstick, and dip 1 apple at a time into 200 degree F caramel, submerging all but very top of apple. Then lift the apple out, and allow the excess caramel to drip back into bowl. Flip the apple caramel side up and hold for several seconds to help set caramel around the apple. Then you can place the coated apple on the prepared foil. Repeat with the rest of the apples. Add 1 to 2 Tbsp. of whipping cream and briefly whisk the caramel under low heat if it becomes to thick to dip the apples into.
Put the apples on sheets until caramel is partially set, usually takes about 15 minutes. The caramel will pool on the foil, to fix this lift 1 apple from foil. Use your hand, to press pooled caramel around apple then return it to the foil.
Now you can add the toppings, pressing them into the apple or dipping it into melted chocolate, and roll the nuts of candy onto the apple. Place in the refrigerator, when done to cool for at least an hour.
And Enjoy!
