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| Jumbo Apple Corer/Slicer |
We have all, at one time or another, been to a boardwalk or a carnival where there are innumerable treats sold by vendors. The scents of fried chicken, popcorn and funnel cakes permeate the air, enticing all to savor their delicious flavors. But there is none so well-known for its tasty decadence but a caramel apple.
What is terrific to know is that for every type of apple in existence, there are as many caramel apple recipes to go along with them. Although butterscotch is sometimes used for the coating, the classic caramel apple is likely the most well-known.
Your ingredients and supplies for this caramel apple recipe are as follows*:
- 4 apples
- 4 wooden skewers
- 1′ x 1′ sheet of wax paper (to place freshly-dipped apples onto while they cool)
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/2 cup milk
- 2 tablespoons room-temperature unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts (or any other kind of crunchy topping. Granola is a big favorite!)
* If you have one, a candy thermometer is quite useful. You will use this to check the temperature of the apples’ coating. If you do not own one, this is not a problem.
1. First, you will want to wash and dry the apples completely. The next step will be inserting wooden sticks into the stem side of the apples. You definitely want to have something to hold onto besides the stem to maneuver the apples into the caramel mixture.
2. In a medium-sized soup pan, on fairly low heat, mix the sugar, corn syrup, condensed milk, heavy cream, milk and unsalted butter. Cook the ingredients completely until the mixture reaches 248 degrees on your candy thermometer. If you do not have a candy thermometer, then do this: Drop a tiny amount of the mixture you are cooking into a bit of cold water. If it forms a firm, fairly-moveable ball, then it is at the proper temperature.
3. Add in the vanilla extract, and then set the soup pan into a bowl of hot water to keep the caramel mixture softened.
4. Dip each of the apples into the mixture, coating them all completely. The excess mixture will drip off. This is okay.
5. If desired, roll the covered apple around in the walnuts, or alternate crunchy topping and let the whole thing cool down on a sheet of wax paper.
6. The caramel should be set fairly quickly, within 30 minutes or so. When the coating feels sufficiently formed, it is time to eat up.
6. Enjoy your tasty Caramel Apples!
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