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.
Photo: Charles Schiller; Styling: Lynn Miller
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Chill: 15 Minutes
Amount per serving
- Calories: 426
- Fat: 12g
- Saturated fat: 7g
- Protein: 1g
- Carbohydrate: 85g
- Fiber: 3g
- Cholesterol: 36mg
- Sodium: 42mg
- 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
- 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.
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