Tested till perfect Caramel Apples
Caramel Apples
Photography by David Scott

Caramel Apples

This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 9

Ingredients

  • 9 9large applesapples, such as Fuji or Crispin
  • 1 cup 1cupgranulated sugar
  • 1 cup 1cuppacked brown sugar
  • 3/4 cup 3/4cupunsalted butter
  • 1 can (300 mL) 1can (300 mL)sweetened condensed milk
  • 2/3 cup 2/3cupcorn syrup
  • 1/4 tsp 1/4tspsalt
  • 2 tsp 2tspvanilla
  • 1/2 cup 1/2cupchopped toasted almondalmonds or pecans
  • 2 oz 2ozbittersweet chocolate, chopped
  • 2 oz 2ozmilk chocolate, chopped
  • 2 oz 2ozwhite chocolate, chopped
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Preparation

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Remove stems from apples, if desired. Insert wooden stir stick or chopstick into stem end of each. Refrigerate on baking sheet.

In 12-cup (3 L) heavy-bottomed saucepan, melt together granulated and brown sugars, butter, condensed milk, corn syrup and salt, stirring. Bring to boil over medium-high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching.

Reduce heat to medium-low; boil, stirring often, for 18 to 20 minutes or until thickened, deep caramel colour and 1 tsp (5 mL) dropped into cold water forms soft pliable ball (234-236°F/112-113°C on candy thermometer). Remove from heat. Stir in vanilla. Let cool for 5 minutes.

Line rimmed baking sheet with foil; grease foil and set aside.

Place almonds in shallow dish; set nuts aside.

Holding apple by stick, swirl all but top of each apple in caramel, allowing excess to drip back into saucepan. Roll bottom half in nuts. Place on prepared baking sheet; refrigerate until caramel is set, about 15 minutes.

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Remove from heat and let cool slightly. Repeat with milk and white chocolates. Put bittersweet chocolate, milk and white chocolates into 3 parchment- paper cones or resealable plastic bags with corner tip cut off.

Pipe chocolate over apples as desired. Sprinkle with more almonds (if using). Return to baking sheet; refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Nutritional Information PER SERVING: about

cal 639 pro 6g total fat 24g sat. fat 13g
carb 108g fibre 5g chol 43mg sodium 134mg

% RDI:

calcium 15 iron 9 vit A 15 vit C 18
folate 6
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