Halloween Apples
"Candied apples."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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, softened and cut into chunks
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- 6 apples
- 1 lb chocolate, coarsely chopped
- halloween candy sprinkles
directions
- Combine sugar, corn syrup, honey and salt in a heavy-bottom 3-quart saucepan.
- Cook over medium heat, stirring, 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.
- Rinse the spoon before using it again later.
- Uncover the pot and rinse 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
- Meanwhile, bring the cream to a simmer and keep it hot until needed.
- When the sugar mixture reaches 305 degrees, turn the heat off.
- Stir in the butter chunks.
- Gradually stir in the hot cream.
- Turn the heat back on under the pot and adjust it so that the mixture boils energetically.
- Continue to cook, stirring occasionally, until temperature reaches 250 degrees.
- Remove from 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 waxed paper. Repeat to coat each apple.
- Let the dipped apples set until the caramel is cool and firm, at least 30 minutes
- Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until almost entirely melted.
- Remove from heat and stir until completely melted and warm.
- Dip each apple into the chocolate, allowing the excess chocolate to flow back into the bowl.
- If desired, sprinkle with sprinkles.
- Set the dipped apples on a tray lined with waxed paper.
- Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
