Caramel Apples

From the Roz Cummins collection

Introduction

Similar to Mellow Candied Apples — only much more rich.

Ingredients

Steps

1. Stir the sugar, corn syrup, water or cider, vanilla, and cinnamon together in a medium-size, high-sided pot. Let the mixture cook, without stirring, over high heat until it reaches the hard-crack candy stage (300 to 310 degrees).
2. While the syrup is cooking, wash, dry, and de-stem the apples. Place a sheet of waxed paper on a cookie sheet and butter it to prevent sticking; here’s where you’ll put the apples to dry once you’ve dipped them.
3. Take the pot off the stove the very minute the syrup reaches the hard-crack stage, otherwise the syrup will burn. Let cool for five minutes. Once the syrup has cooked and then cooled slightly, add the heavy cream and stir to make a thick caramel sauce.
4. Plunge a Popsicle stick into each apple in the place where the stem used to be. Dip the apples until they are completely coated. Tilt the pot if necessary to make the syrup deep enough to cover the apples.
5. Let the apples dry and cool for a few minutes.
6. If the caramel doesn’t stick to the apples, just use it as a dipping sauce for fresh apple slices.

Notes

Get more tips on making Halloween apple treats.

This content is from the Roz Cummins collection.