Caramel Apples
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 wooden chopsticks or popsicle sticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried
cranberries, toffee bits, mini M&M's and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)
Combine first 8 ingredients in heavy 2 1/2-quart saucepan. Stir with
wooden spatula or spoon over medium-low heat until sugar dissolves
(no crystals are felt when caramel is rubbed between fingers),
occasionally brushing down sides of pan with wet pastry brush, about
15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to
medium-high; cook caramel at rolling boil until thermometer
registers 236 degrees, stirring constantly but slowly with clean
wooden spatula and occasionally brushing down sides of pan with wet
pastry brush, about 12 minutes. Pour caramel into metal bowl (do not
scrape pan). Submerge thermometer bulb in caramel; cool, without
stirring, to 200 degrees, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil.
Push 1 chopstick into stem end of each apple. Set up decorations and
melted chocolates. Holding chopstick, dip 1 apple into 200-degree
caramel, submerging all but very top of apple. Lift apple out,
allowing excess caramel to drip back into bowl. Turn apple caramel
side up and hold for several seconds to help set caramel around
apple.
Place coated apple on prepared foil. Repeat with remaining apples
and caramel, spacing apples apart (caramel will pool on foil). If
caramel becomes too thick to dip into, add 1 to 2 tablespoons
whipping cream and briefly whisk caramel in bowl over low heat to
thin.
Chill apples on sheets until caramel is partially set, about 15
minutes. Lift 1 apple from foil. Press pooled caramel around apple;
return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or
dip caramel-coated apples into melted chocolate, allowing excess to
drip off, then roll in nuts or candy. Or drizzle melted chocolate
over caramel-coated apples and sprinkle with decorations. Chill
until decorations are set, about 1 hour. Cover; chill up to 1 week.
Makes 12. |