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Recipe Detail Page
Caramel Apples
Autumn 2002
This is enough caramel mixture for four to six apples depending on their size. Use smaller apples for children. For adults use the same mixture but dress up the apples by dipping them in melted chocolate and toasted nuts. It is important to use untreated dry apples so that the caramel sticks.
Serves 4 to 6
¼ cup (60 mL) unsalted butter
⅔ cup (150 mL) dark brown sugar
2 tbsp (30 mL) corn syrup
¼ cup (60 mL) plus extra whipping cream
4 to 6 apples
4 oz (125 g) semi-sweet chocolate
½ cup (125 mL) chopped toasted pecans
1 Line a baking tray with parchment paper or well-buttered waxed paper. Bring butter, sugar, corn syrup and ¼ cup (60 mL) whipping cream to a boil in a small saucepan, stirring until butter melts. Stirring frequently, boil for 6 minutes or until the mixture thickens and forms big bubbles. Let stand 2 minutes. Beginning with 1 apple, dip and swirl off excess. Place apple on lined baking tray—if mixture clings to apple, then consistency is correct; continue. If it is dripping off, wait 1 minute for consistency to thicken, then dip next apple.
2 If the caramel becomes too hard to dip the apples, add 1 tsp (5 mL) extra cream to loosen mixture and reheat gently; never boil.
3 Chop chocolate and place in bowl over hot water. Stir to melt. Dip caramel apples into chocolate, then into chopped nuts. Place back on paper to harden.
Serves 4 to 6
