Serves up to 16
These make pretty and delicious gifts. Make the full batch of caramel even if you want to dip only eight apples. Leftover caramel keeps for ages. Simply reheat to dip more apples or dilute with cream.
2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
2 cups heavy cream
3 tablespoons unsalted butter,
cut into chunks
1 tablespoon plus
1 teaspoon vanilla extract
Up to 16 small to medium apples, cold
1-1/4 pounds chocolate
5 to 6 ounces chopped toasted nuts
Long-handled silicone spatula or wooden spoon
Up to 16 Popsicle sticks
Combine the sugar, corn syrup, honey, and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water. Cover and continue to cook for about 3 minutes. Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert a candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reaches 305 degrees F., 5 to 10 minutes. Meanwhile bring the cream to a simmer and keep it hot until needed.
When the sugar mixture reaches 305 degrees F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250 degrees F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.
Impale each apple on a stick. Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool it will slide entirely off of the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until caramel is cool and firm, at least 30 minutes.
Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts, if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with melted chocolate must be refrigerated to prevent discoloration.
(Also see Double-Dipped Gourmet Caramel Apples recipe.)
Unforgettable Desserts for Every Season
by Alice Medrich
160 pages; Paperback
$15.95 (US); $21.95 (CAN)
Recipe reprinted by permission.
This page created January 2006
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