Caramel Apples

"In the summertime is when I usually cook my apples."
 
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photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night
Ready In:
35mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Wash completely dry the apples.
  • Insert a stick into the stem end of each.
  • Line a 9-by-inch or 7-by-11-inch baking pan with foil.
  • Place the chopped nuts into lined pan.
  • Fit a heavy-bottomed saucepan with a candy thermometer.
  • Over high heat, cook 3/4 cup of the cream, the corn syrup,butter,and sugar to 280 F firm ball; at this point the syrup will be golden.
  • Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla.
  • Use caution: this is very hot, and it may splatter.
  • While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off.
  • Dip the bottoms into the chopped nuts.
  • Arrange the apples on a nonstick or waxed paper- lined cookie sheet and let dry.

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Reviews

  1. These apples were absolutely delicious! I used the Fuji apples. They were pretty big so I had enough caramel to make 7 of them. We dipped the bottoms in chocolate chips. Everyone thought they were great. Thanks, Mary in LA.
     
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RECIPE SUBMITTED BY

I was born in New York. Lived all over the US. But now I live in LA. I love to cook, since the 8th grade when I won first prize,a metal and a Cooking Book. I love steak, mashed potatoes, corn on the cob, and strawberry cheesecake.
 
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