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- Sticky, caramel, rich, buttery, fabulous caramel apples.
- S. Chokel
- 2 cups (475 ml) sugar
- 1 cup (225 ml) firmly packed brown sugar
- 2/3 cup (150 ml) light karo syrup (corn syrup)
- 2/3 cup (150 ml) butter, high quality, unsalted is best
- 1 cup (225 ml) heavy cream
- 1 tsp (5 ml) salt
- 2 tsp (10 ml) pure vanilla extract
- 8 apples, chilled with a stick in them
- Sugar, chopped nuts, or crushed toffee for dipped apple ends.
- Combine sugars, corn syrup, butter, cream and salt in a saucepan and stir over high heat without scortching until it comes to 242 degrees (125 C.) to 248 degrees (125 C.) on a candy thermometer.
- Remove from the heat and add the vanilla.
- Dip the cold apples carefully by their sticks into the caramel mixture, then dip in sugar (or nuts, toffee or whatever you like) to prevent sticking and set on waxed paper.
- A hint for winter time is to roll the freshly dipped apples in piles of freshly fallen snow gathered on a jelly roll pan to immediately chill the caramel and prevent the sticking.
- You can use this for other hard and dried fruits and nuts. It is a wonderful sauce to put over ice cream. We like it as a hot dip with apple quarters too.
It is best to put the stick into the apple not longer than an hour before caramelling them, otherwise, sometimes the sticks cause the juice of the apple to make them too loose in the apple.
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