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.
Servings: 9
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 639 |
| pro | 6 g |
| total fat | 24 g |
| sat. fat | 13 g |
| carb | 108 g |
| fibre | 5 g |
| chol | 43 mg |
| sodium | 134 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 9% |
| vit A | 15% |
| vit C | 18% |
| folate | 6% |
-
9 large apples, such as Fuji or Crispin (or 10 to 12 medium)
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) unsalted butter
1 can (300 mL) sweetened condensed milk
2/3 cup (150 mL) corn syrup
1/4 tsp (1 mL) salt
2 tsp (10 mL) vanilla
1/2 cup (125 mL) chopped toasted almonds or pecans (approx)
2 oz (60 g) bittersweet chocolate, chopped
2 oz (60 g) milk chocolate, chopped
2 oz (60 g) white chocolate, chopped
Preparation:
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.)
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.)
Source
Canadian Living Magazine: October 2007
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