I’ve been coping with an obsession. And since we’re friends, it is my duty to forewarn you. What I am about to share may haunt you. And perhaps force you to spend a little extra time at the gym, as I have.
There, I said it. Whew.
What started as a simple exploration into caramel apples has launched a fixation on all things caramel. So if you bear with me, the next couple of posts will likely have a drizzle of caramel on top.
Let’s begin with caramel apples. I’m not like most people, whose love affair with this sweet on a stick began at an early age. Quite the contrary. I’ve admired them from afar, but never really had my first taste until I was an adult. Honestly, I simply don’t know how that happened, chalk it up one of my life’s anomalies. But with Halloween just around the corner, I had my heart set on making them, just because I could.
And let me tell you, it was worth the wait.
If you’ve never tried making caramel apples, I hope you carve out some time in your weekend to devoting yourself to a pool of gooey bliss. If the idea of using corn syrup alarms you as it does me, do not worry. The Caramel Apples I am sharing today uses a happier substitute with just as glossy results. The only thing you will have to decide is what is more fun, making caramel apples or eating them?
This recipe was originally shared on Wayfair.com for my Good Eats column.
- 10-12 small Granny Smith apples ideally organic, without any waxed coating
- 10-12 candy or craft sticks
- 2 cups packed light brown sugar
- 1 3/4 cups heavy cream
- 3/4 cup cane sugar syrup
- 2 tablespoons unsalted butter 1/4 stick
- 2 teaspoons kosher salt
- Prepare the apples by washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
- Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
- In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reached 250 degrees F.
- Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the more thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
- Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop, and hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is thinner again.
- Let the apples rest in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.