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Caramel Apples

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 10 mins
Cook time 20 mins
Chill time 15 mins
Yield Serves 8

Ingredients

  • 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

Nutrition Information

  • calories 426
  • fat 12 g
  • satfat 7 g
  • protein 1 g
  • carbohydrate 85 g
  • fiber 3 g
  • cholesterol 36 mg
  • sodium 42 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.