"caramel" Apples
"Not exactly caramel, but very similar, and every bit as delicious! These turn out a bit "runny" compared to most candy apples, but are really delicious chopped up and served over toasted nuts or ice cream!"
photo by 3KillerBs
- Ready In:
- 7mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 8 apples
- 8 wooden popsicle sticks
- 1 1⁄2 tablespoons butter
- 1 1⁄2 cups dark brown sugar, packed
- 6 tablespoons milk
directions
- Pierce apples with popsicle sticks, set aside.
- Melt butter in a medium saucepan.
- Add remaining ingrediants, and gently bring to a boil, stirring frequently.
- Cover, reduce heat and simmer for 3 minutes; Do not uncover to stir!
- Remove from heat. Mixture should be thin, but sticky, and saucepan sides should be steamy.
- Stir well, and allow to thicken slightly before dipping apples.
- Apples may be double dipped if desired.
- Refrigerate 1-2 hours until caramel is set.
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Reviews
-
Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples! -
First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.
RECIPE SUBMITTED BY
SAHM who loves to cook when there's time!
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">
