Caramel Apples

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Caramel Apples

Author Hannah Hasson

Ingredients

For the caramel-

  • 1 3/4 cup heavy cream
  • 2 cups light brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

For the dipping-

  • 8-10 Apples of your choice I recommend Granny Smith to balance the sweetness.
  • 8-10 popsicle sticks
  • toppings of your choice

Instructions

  1. Combine the cream, Brown sugar, butter, and salt in a heavy duty saucepan. Using a wooden spoon, stir consistently until the butter melts and the sugar dissolves.
  2. Bring the mixture to a boil without stirring. Once the mixture is boiling, brush the sides of the pan with a damp pastry brush. This will prevent the sugar from crystalizing on the side of the pan. Attach a candy thermometer to the pan making sure is does not touch the bottom of the pan- it will be hotter than the candy.
  3. Cook the caramel until it reaches 235ºF (113ºC, soft ball stage). Begin stirring lightly once every minute. If candy splashes on the side of the pan, brush it with the wet pastry brush. The caramel will begin to thicken.When the caramel reaches 245ºF (118ºC, firm ball stage) immediately remove the pan from the heat and stir in the vanilla extract.
  4. Set the caramel aside for 10 minutes and pour into a bowl for dipping. if you are not using it right away, let it cool to room temperature and refrigerate for up to 3 weeks.
  5. now for the fun part, dipping! Wash the apples warm water to get rid of the wax coating, make sure they are completely dry, and remove stems. insert the popsicle sticks into each apple.
  6. Holding the apple by the stick, dip each apple into the caramel allowing the excess to drip off by holding the apple sideways and spinning it. Roll the apples in any toppings you like. Get creative with this one! Create your own combinations and have fun with it.