Caramel Apples

(American caramel-covered apples)

6 servings

INGREDIENTS

Apples                                                                                               6 each

Chopsticks                                                                                        6 each

Heavy cream                                                                                     470 ml

Brown sugar                                                                                     450 gr

Unsalted butter                                                                                 55 gr

Dark corn syrup                                                                                120 ml

METHOD OF PREPARATION

1. Mise en place

2.      Wash and stem the apples. Insert sticks into the stem end of each apple to form a handle. Grease a baking sheet with butter or line it with parchment paper and set aside.

3.      Add the cream, sugar, butter and corn syrup to a heavy-bottomed saucepan and bring to a boil over medium heat. Insert a candy thermometer into the mixture and continue to boil, stirring frequently, until the temperature reaches 118°C, about 10 to 15 minutes. Remove the saucepan from heat and set aside to cool somewhat, continuing to stir.

4.      Dip each apple into the caramel, twirling it and using a spoon to cover all sides. As you finish each apple, set them on the greased or parchment-lined baking sheet. When finished with all apples, chill them in the refrigerator for 30 minutes to set the caramel.

Variations

After dipping the apples in the caramel, they can be rolled in chopped peanuts, chopped walnuts, crushed toffee or little cinnamon candies. Melted white chocolate is often dripped over the finished apples.