Candy Caramel Apples
candy caramel apples
2 apples, one stone
Ingredients:
6 apples (I used granny smith)
Candy coating:
1 1/2 cups granulated white sugar
1/4 cup light corn syrup
1/2 cup water
1/2 teaspoon red food coloring
Caramel coating:
1 cup heavy cream
1/2 cup light corn syrup
1 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
Chopped nuts or candy for topping (optional)
Extra tools: sticks, candy thermometer, wax paper
Preparation:
Wash and dry the apples, twist out the stem, and insert a stick 3/4 down into the apple.
Line a tray with wax paper and spay and grease. Place the prepped apples on the sheet.
Make the candy coating: in a saucepan over medium heat, combine the sugar, corn syrup, and water.
Bring the mixture to a boil and insert your candy thermometer (making sure its not hitting the bottom of the pan)
Boil the candy until it reaches 300ºF (hard crack stage).
Turn off the heat and carefully stir in the red food coloring.
Very carefully dip half of the apple into the candy mixture. I dipped them at an angle, allow any excess to drip back into the pan.
Transfer the coated apples to the prepared sheet and allow them to cool until the candy has fully hardened. This only takes a few minutes!
Make the caramel: In a saucepan over medium heat, combine the heavy cream, corn syrup, brown sugar, butter, and salt.
Stir the mixture constantly until the butter is fully melted. Brush the inside of the pan with a wet pastry brush.
Allow the mixture to come to a boil, without stirring, and insert your candy thermometer.
Cook the caramel until it reaches 235°F. Watch carefully so it doesn’t burn!
Turn off the heat and carefully stir in the vanilla.
if the mixture is loose, let it sit for a few minutes to thicken. Dip the other half of the apple in the caramel, allow the excess to drip back into the pan, and place back on the sheet to set.
If using, immediately coat with the chopped nuts or candy of choice.
Enjoy!