Recipe by Steve_G
The real deal. Great, traditional Fall Treat
Top Review by MarthaStewartWanabe
Excellent recipe! The caramel turned out smooth and creamy with just the right balance of sweetness and saltiness. I did take one detour with the recipe directions, as I omitted the ice bath step. Instead, I simply removed the pot from the stovetop and began dipping the apples. They turned out perfect--no bubbles and no pooling beneath the apples! I wrapped them in cellophane, tied them with a pretty bow and handed them out as favors for my son's 1st birthday party. They were a hit! Thanks for sharing this recipe!
- 6 apples, stemmed & washed
- 2 cups whipping cream
- 2 cups sugar
- 1 teaspoon salt
- 1⁄2 cup dark corn syrup
- 1⁄4 cup unsalted butter
- chopped nuts, if desired
Directions See How It's Made
- Equipment needed: 3 qt heavy bottomed pan; Ice, a couple pounds; Candy Thermometer; Wooden sticks/dowels 1/4 inch, 7-8 inches long (good quality wooden chopsticks); Greased baking dish or pan; A dry day (not humid); Potholders; and food grade cellophane wrap.
- Fill the bottom of your sink or a large bowl with ice cubes.
- Put everything else (except nuts) into a heavy 3 qt pan and bring to a boil over medium heat.
- Stir frequently (almost constantly) for approximately 12 minutes until the candy thermometer reads 245 F.
- (don't clip the candy thermometer to the side of the pan, just hold it in place to check every few minutes without allowing it to touch the bottom of the pan).
- You will notice the syrup becoming thicker.
- Remove from heat and set the pan down on top of the ice to stop it from further cooking.
- Remove from the ice and immediately begin dipping your apples, rolling them around the pan to cover the sides.
- The tops can be left partially uncovered, or dip a spoon into the caramel and cover the tops.
- The caramel will be thickening quickly as it cools so you must work very fast Place on greased pan to completely cool.
- No need to dip into the nuts immediately, finish dipping all 6 apples first before the caramel gets too stiff, sprinkle nuts on after you're done dipping.
- Eat within 2 days.
- Can be refrigerated to further set the caramel.
- If you need more than 6 apples, make the recipe twice or double the recipe in a larger, deeper pot- at least 6 quarts- but not a wider pot as it makes the caramel cook faster and is harder to control.
- (it has to do with the evaporation rate of the caramel and having enough depth to insert the thermometer) Wrap in cellophane and tie ribbon around the sticks.
- Caramel may not set up if you make it on a humid day.