caramel apples, take two

October 13th, 2008

I’m such a fan of caramel apples that I just couldn’t let last week’s failure stop me from enjoying one this year. So I went back to the drawing board, searched for a new recipe and found one that fit the bill on chow. Once again, I patiently stood over the stove, watching the temperature rise on my candy thermometer until the caramel was golden and bubbly and just the right temperature. I hopped into action carefully spooning the caramel over my apples, thinking good thoughts the whole time.

And guess what? The good thoughts worked (or maybe is was just a better recipe), but my caramel apples were perfectly delicious. No more sprained jaws in this household. The caramel stuck to the apples nicely and cooled off without completely hardening. I can breathe easy now that I’ve had my caramel apple for the season.

basic caramel apple

8 large apples
8 chopsticks or craft sticks
2 cups packed light brown sugar
1 3/4 cups heavy cream
3/4 cup dark corn syrup
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons kosher salt

Wash the apples under hot water to get off any wax coating, then dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.

Comments: 4 Total

  1. ingrid

    October 16, 2008 at 10:55 am

    Thanks for the recipe! I want to make these, too! Your caramel looks delish.

    I’m gonna hop over to “last week’s failure” to see what happened and make sure I don’t use THAT recipe. I don’t need any help in goofing up!

  2. Abdul Lendrum

    June 6, 2011 at 11:47 am

    And bookmarked! I’ll definitely come back to your site more often from now on.

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