Monday, October 29, 2012

Apple Pie Caramel Apples

Can you tell I am OBSESSED with caramel lately? It seems to be everywhere in my house! But, if I can eat and know that it's safe... why not?! I hope some of you tried those delightful baked apples :)   Let me know if you did!! Here is another recipe for a caramel covered delight! These apples were actually really easy with just a few much needed pointers....

Tip #1 - Lightly butter or grease the wax paper
Tip #2 - Ignore the ice bowl in the photo.. the orginial recipe says to put your pot in a bowl of ice water in order to rapidly cool the caramel.. do what you want but, I ended up with a mess and a headache!
Tip #3 - Eat them all & don't share :)

Recipe for Apple Pie Caramel Apples:

  • 8 small apples, preferably Granny Smith (about 3 pounds) $
  • 2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 bags of white melting chocolate disks (found at Micheal's, baking stores, etc)
  • 1/2 cup white sugar
  • 1 1/2 TBS cinnamon
  • Sticks for the apples (I used lollipop sticks and got them in with a hammer)


1. Line a baking sheet with lightly buttered or greased wax paper. Stem, wash and dry apples and insert sticks in center of stem ends (I highly suggest using a hammer).
2. Combine sugar, corn syrup, cream and butter in a medium-size, heavy-bottom saucepan. Cook over low heat, gently stirring once or twice, until sugar has dissolved. Increase heat to medium-high and cook, stirring often, until mixture reaches 255ºF on a candy thermometer, about 20 minutes. (To be honest, I do not own a candy thermometer so, I do not see it as necessary for this recipe-- just in case you're worried)
3.  Remove pan from heat. Stir just until mixture starts to thicken into a dipping consistency. Working carefully, tip pan slightly to one side and spin each apple in caramel until thoroughly coated. (If mixture becomes too thick, reheat gently for a few seconds.) Transfer to lined baking sheet and place in refrigerator until caramel is cooled and set, about 15 minutes.
4. While apples are cooling, prepare your cinnamon sugar mix. The measurement is really a guesstimate because I just sort of wing it... I like a lot of cinnamon.
5. Melt the white chocolate in the microwave. I melt mine in 45 second increments until completely melted. Make sure that you use a bowl big enough to properly dip the apples.
6. Take the apples out of the fridge and dip them into the white chocolate. (I spun mine around on their sides to completely cover).
7. Then, over a bowl, sprinkle the cinnamon and sugar over the chocolate.
8. Place back onto the wax paper and refrigerate for another 10 minutes.


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