Old-Fashioned Caramel Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crips McIntosh or Pink Lady apples are perfect for caramal apples. You can use either 6 large or 12 small for this recipe. Ingredients:
12 small apples |
1/2 cup almonds, toasted with skins |
2 cups sugar |
1 cup dark corn syrup |
1/4 cup water |
2 ounces butter,(1/2 stick), unsalted |
1/2 cup heavy cream |
Directions:
1. Wash and dry all the apples. Carefully pierce each through the stem end with a wooden skewer or Popsicle stick.
2. Chop the nuts with a small knife and place them in a shallow bowl for dipping.
3. Measure sugar, corn syrup and water into a saucepan to start the caramel.
4. Place a candy thermometer in the mixture and cook over medium-high heat until the thermometer registers 280°F. When 280°F has been reached.
5. Carefully remove the caramel from the heat. Stir in the butter and cream and return the saucepan to low heat, stirring occasionally until smooth, about a minute or two. Set aside and let cool about 15 minutes, to your preferred thickness.
6. On a counter, line up the pot of caramel, bowl of nuts and parchment-lined cookie sheets. One at a time, dip each apple in the caramel, twirling to coat evenly. Then dip the caramel-coated apple in chopped almonds to coat. Stand finished apples on plates or parchment-lined cookie sheets. Chill until firm, about 2 hours, and return to room temperature before eating.
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