Caramel Dipped Apples
(Makes 12)
N.B.
Parents must prepare the caramel, because the sugar gets really hot.
Then, get the kids to dip apples in chocolate, roll in nuts, sprinkles and
mini marshmallows. They're even better than store bought and they
make great gifts!
Ingredients:
2 1/2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
1 cup corn syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt
12 thick wooden skewers or Popsicle sticks
12 medium apples
Melted dark, milk or white chocolate
Assorted decorations (such as chopped nuts, mini marshmallows, toffee
bits, mini M&M’s and candy sprinkles)
Directions:
- Combine first 8 ingredients in heavy 2
1/2-quart saucepan (about 3 inches deep).
- Stir with wooden spatula or
spoon over medium-low heat until sugar dissolves (no crystals are felt
when caramel is rubbed between fingers), occasionally brushing down
sides of pan with wet pastry brush,
about 15 minutes.
- Attach clip-on candy thermometer to side
of pan. Increase heat to medium-high; cook caramel at rolling boil
until thermometer registers 236°F, stirring constantly but slowly
with clean wooden spatula and occasionally brushing down sides of pan
with wet pastry brush, about 12 minutes.
-
Keep a bowl of iced water handy, in case of
accidents!
HOT
SUGAR BURNS!
- Pour caramel into metal bowl
(do not scrape pan). Submerge thermometer bulb in caramel; cool,
without stirring, to 200°F, about 20 minutes.
- While caramel cools, line 2 baking
sheets with foil; spray foil with non-stick spray. Push 1
stick into stem end of each apple.
- Set up bowls with decorations and
melted chocolates.
- Holding stick, dip 1 apple into 200°F
caramel, submerging all but very top of apple. Lift apple out,
allowing excess caramel to drip back into bowl. Turn apple caramel
side up and hold for several seconds to help set caramel around
apple.
- Place coated apple on prepared foil.
Repeat with remaining apples and caramel, spacing apples 2 inches
apart.
- Chill apples on sheets in refrigerator
until caramel is partially set, about 15 - 20 minutes. Lift 1 apple
from foil. Using hand, press pooled caramel around apple; return to
foil. Repeat with remaining apples.
- Dip caramel-coated apples into
melted chocolate, allowing excess to drip off, then roll in nuts or
candy. Firmly press decorations into caramel; return each apple to
foil. Or drizzle melted chocolate over caramel-coated apples and
sprinkle with decorations. Chill until decorations are set, about 1
hour.
Cover; chill up to 1 week.
|
