Caramel Candied Apple
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 cup water
- 1 cup sugar
- 1⁄2 cup heavy cream
- 6 6 Red Delicious apples or 6 fuji apples
- 3 ounces white chocolate
- 3 ounces semisweet chocolate, finely chopped
- 1⁄4 cup coarsely chopped natural pistachios
- red cinnamon candies or other small decorative candies
- gold leaf foil (optional)
directions
- You'll also need: 10-inch square piece of styrofoam and 6 popsicle sticks or small wooden dowels.
- In heavy-bottomed saucepan, combine water and sugar.
- Over low heat, stir mixture gently until sugar is completely dissolved.
- Increase heat to medium low and cook, without stirring, until mixture is a dark amber color.
- Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken.
- Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
- Insert popsicle sticks into bottom center of apples.
- Dip top half of each apple into thickened caramel.
- Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple.
- Refrigerate to harden.
- Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth.
- Transfer melted chocolate to pastry bag fitted with small (#1) writing tip.
- Drizzle thin, random strips of white chocolate over each caramel apple.
- Repeat melting and drizzling with semi-sweet chocolate.
- Decorate each apple with pistachios, Red Hot candies, and a few small pieces of gold leaf, if desired.
- Serve or refrigerate to serve later.
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RECIPE SUBMITTED BY
Julie Leo
Mason City, 54
<p>I love to collect old church cookbooks, well any cookbooks I come across just seam to end up in my collection. I love to read, so when I am not busy you can find me with a good book in my hand. <br /><br />I have one son, Who is a Marine. He is statiomed out of San Deigo ca.</p>