Couture Caramel Apples Recipes

COUTURE CARAMEL APPLES

Steps:

• Put the sugar in a saucepan and add the corn syrup and salt. Give it a nice stir. Put on the stove over medium-high heat. The sugar will dissolve, get nice and clear, and then start bubbling and turn a golden brown.
• Meanwhile, poke a chopstick through the center of each apple.
• Once the caramel is nice and brown, stir in the butter. Turn off the heat. Add the cream, but be really careful because it releases a lot of steam. (I wear an oven mitt to stir.) Then add the vanilla and mix in. Have a bowl of ice and water, and put a metal bowl on top. Scrape the caramel into the metal bowl. Let the caramel cool a bit in the ice bath.
• Dip the apple in the bowl, coating with the caramel. Use a rubber spatula to help the process, if needed. Then dip the coated apples into the toppings of your choice, place on a plate and let harden up a bit.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

PERFECT CARAMEL APPLES

Steps:

• Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

CARAMEL APPLES

Steps:

• Wash and completely dry the apples. Insert a stick into the stem end of each.
• Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.
• While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.