8 small apples, preferably Granny Smith (about 3 pounds)
2 cups packed light brown sugar
1/2 cup light corn syrup
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
How to Make It
Line a baking sheet with parchment. Stem, wash and dry apples and insert Popsicle sticks in center of stem ends. Fill a large bowl halfway with ice cubes and water.
Combine sugar, corn syrup, cream and butter in a medium-size, heavy-bottom saucepan. Cook over low heat, gently stirring once or twice, until sugar has dissolved. Increase heat to medium-high and cook, stirring often, until mixture reaches 255ºF on a candy thermometer, about 20 minutes.
Set pan in bowl of ice water. Stir just until mixture starts to thicken into a dipping consistency. Working carefully, tip pan slightly to one side and spin each apple in caramel until thoroughly coated. (If mixture becomes too thick, reheat gently for a few seconds.) Transfer to lined baking sheet and place in refrigerator until caramel is cooled and set, about 15 minutes.
I actually made this twice because I thought my candy thermometer was off. The first time the caramel turned out rock hard! Not even brittle hard, I mean rock hard. I had to throw away everything! I usually don't take time to write reviews unless I can help someone else from wasting their time and ingredients! I found several other recipes that said bring it to 240 degrees. I tried that with this recipe and it was better, still more chewy/hard than I'd like. I realized the taste isn't very appealing anyway. Not very creamy with a strong brown sugar flavor. Will try another recipe next time. If you do make this 255 degrees is way too high I'd try 235.
The caramel would not stick. We dipped the apples in the boiling water and it was just upsetting! We let the caramel cool down because at first it was too thin....then it would stick until we put in to dry where a pile of caramel was sitting under the apple! If anyone has any suggestions PLS HELP!!! My husband is a baker and he couldn't figure this out! VERY FRUSTRATING!
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