Maple Caramel for Apples
photo by Eric M.
- Ready In:
- 2 cups light brown sugar, packed
- 1 cup real maple syrup
- 1⁄3 cup light corn syrup
- 1⁄2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt (optional)
- 8 apples
- This will make 8 apples depending on size.
- Use the apples of your choice.
- Line a baking tray with waxed paper and thoroughly coat with butter. Once cooled, they can be moved to a more decorative tray.
- Pierce apples with Popsicle sticks, cleaned branch pieces or wooden chopsticks. If using wooden kebab sticks, make sure they are sturdy enough to hold apples and cut off any sharp ends. If using branch pieces, be sure they are very clean, organic and from a non-toxic tree source.
- Have any toppings placed out in bowls or on plates.
- Place first 4 ingredients in a saucepan and cook on medium heat for about 12-15 minutes, or until 250 on thermometer.
- Remove from heat and add 4 tablespoons butter. Mix well.
- If you like a salted caramel add the sea salt, otherwise omit. Personally, I suggest you omit and just sprinkle sea salt or kosher salt on the dipped apples of your choice. Not everyone may like salted caramel.
- Take your apple on stick and dip and roll around in caramel. Immediately place on coated wax paper, or roll in topping and place on wax paper.
- Suggested Toppings: Candied Ginger, Dried Cranberries, Toasted Walnuts, Crushed Cookies or Pretzels, Sprinkles. Be Creative!
- Sauce will keep for 2 days covered in fridge. To reuse, slowly reheat over low heat.
- Not recommended for canning.
- NOTE: If using Dark Brown Sugar or Dark Corn Syrup it will affect the color and flavor. I suggest not using and letting the maple flavor shine. Dark sweeteners can compete due to their strong taste.
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RECIPE SUBMITTED BY
Have no qualms about dining out, but really love getting into the zone and making delicious home-cooked food. I wish more people in my generation cooked. I find it alarming how many don't anymore.