Recipe | Homemade Caramel Apples {that work!}
Did you all see the October cover of Martha Stewart's Living magazine? It was a single perfect caramel apple with a twig for the stick. Such an iconic fall treat. I have no trouble with caramel popcorn, however, the perfect caramel apple was something I hadn't yet conquered. Past attempts resulted in caramel that was too runny or caramel that hardened so much you needed a hammer to chisel through it. I know you can buy the little individually wrapped caramels at the store and melt them, but with our need to keep artificial color and flavor out of Andrew's diet, those weren't an option. So, I rolled up my sleeves and gave it another go. And guess what? They worked!
A creamy, delicious caramel, with the perfect combination of great flavor and consistency. I made them for Charlie's party. And will definitely make them again! {Recipe adapted from here}
Printable Recipe
Classic Caramel Apples
9 assorted apples, room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup heavy cream, room temperature
optional toppings: white chocolate, flaky sea salt, chopped cashews
Insert twigs or stick into apples. I used a long bamboo skewer to "pre-drill" a hole and then inserted the stick. I found this worked much better.
Combine sugar and corn syrup in a medium heavy bottomed saucepan, and stir. Cook over medium high heat until sugar melts. Continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Remove from heat and slowly drizzle in cream {make sure it's at room temp} Stir until smooth and transfer to small metal bowl. Let it thicken for about 3 minutes. Test with bottom of an apple, if caramel slides off, let thicken for another minute. Dip in apples one at a time, {sprinkle with nuts or sea slat at this stage, if you like} place on parchment paper sprayed lightly with cooking oil to cool. {If caramel starts to get too hard {mine did} soften it up over a pan of simmering water for a few minutes.} Once apples have cooled, drizzle with melted white chocolate and place back on parchment to fully dry. I melted white chocolate in microwave and then put it in a disposable pastry bag with tip cut off.
