Caramel Apples

8 small Granny Smith or Rome apples

Hint: To make the caramel stick, you will want soak your apples
in hot water with a dash of vinegar and then scrub
them with a towel to remove any wax.

8 caramel  apple sticks                                                                                                                                                                                                                                            

1c. heavy cream
1c. sugar
3/4 c. light corn syrup
1 stick unsalted butter
1 tsp. vanilla
Pinch of Kosher salt
2 c. chopped roasted peanuts, hazelnuts or whatever you prefer.
Remove stems and insert sticks into apples and set aside
Boil 3/4 c. heavy cream, (putting aside the remaining 1/4c)
sugar, corn syrup and butter in a large saucepan over med. high heat
 until mixture turns a rich brown color about 15 min. or if you have a candy thermometer
when temperature reaches 250F Be careful not to burn!
 Whisk in remaining 1/4 c. cream, vanilla and salt. Remove from heat and cool a couple of minutes.
Dip apples one at a tome into the hot caramel. Let the excess caramel drip off and then press nuts onto
caramel before it cools. Refrigerate apple to set the caramel but serve at room temperature.
 
Judy

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