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Recipe Detail Page
Apple Slices With Maple Caramel Dip
Autumn 2008
Remember crunchy caramel-coated apples from your youth? Here’s the same taste, just a bit more refined and with crispy slices instead of a giant whole apple! If slicing ahead, choose Cortland apples, which resist browning when cut. While nuts add an autumn touch, kids love coloured sprinkles of all sorts so offer a selection!
Makes 2¼ cups dip, from 6 to 8 servings
1¼ cups (300 mL) granulated sugar, divided
¼ cup (50 mL) water
1½ cup (375 mL) whipping cream
3 tbsp (45 mL) cornstarch
¼ cup (50 mL) maple syrup
1 tbsp (15 mL) freshly squeezed lemon juice
½ tsp (2 mL) pure vanilla extract
6 to 8 large apples
1 to 1½ cups (250 to 375 mL) chopped toasted almonds, pecans, walnuts or coloured sprinkles
1. Heat 1 cup (250 mL) sugar and water in a heavy-bottom saucepan over medium-high heat. Boil for about 10 minutes or until sugar caramelizes and becomes a rich golden brown colour. Pull off heat; carefully pour in whipping cream. Return to heat; stir to dissolve.
2. Stir cornstarch with remaining ¼ cup (50 mL) sugar. Stir into maple syrup until smooth; stir in lemon juice. Then stir into hot caramel mixture.
3. Bring to a boil, stirring constantly. Boil 2 minutes or until thick and richly bubbling. Remove from heat; stir in vanilla. Core and slice apples. Serve caramel at room temperature for best dipping. Sauce keeps well for several days when covered and refrigerated. Slice apples when ready to serve. Serve apples with caramel and bowls of nuts or sprinkles for coating dipped slices.
Makes 2¼ cups dip, from 6 to 8 servings
