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Classic Caramel Apples

Scott's picture
These Caramel apples are one of my favorite Autumn treats... I hope you'll give them a try. Do let me know how they turned out for you. Enjoy!!
Ingredients
  Unsalted butter 2 Tablespoon
  Dark corn syrup 1⁄4 Cup (4 tbs)
  Heavy whipping cream 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Apples 6
Directions

Take a pan, add the cream, sugar, butter and corn syrup. Boil. Turn the heat down a little. Boil till it reaches a temperature of 245 degrees. Dip the pan with the caramel mixture in a bowl of kept over ice and water to stop cooking.
Put in sticks into the apple to help hold them. Dip the apples into the caramel and then into a layer of grated chocolates and toffee. You can also use nuts or any other ingredient of your choice. Refrigerate and enjoy this delicious treat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Taste: 
Sweet
Feel: 
Juicy
Method: 
Boiled
Ingredient: 
Apple, Milk Product
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
6
This fall, treat yourself and your near and dear ones with Chef Scott's favorite recipe, Classic Caramel Apples. As Scott tells all the good things about his recipe, we see his mouth water and sense his eagerness to prepare and enjoy the dish. He is serving his caramel apples with chocolates and toffees, sound scrumptious and they look stunning when ready to eat.

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2 Comments

Awaroa's picture
Hi Scott, I tried your recipe for the caramel apples. I did not have dark corn syrup so i used the clear corn syrup. I did not have unsalted butter so used a low salt butter. When I finished making this recipe, the caramel did not adhere to the apple. I put the caramel into ice water to stop it cooking. It tasted nice, but I dont know what I did wrong. The caramel was still runny. It was the first time I ever cooked caramel. Anyway thanks for the recipe. Maybe I just have to keep trying.
foodpsychologist's picture
I love these caramel apples. They came out well for me. I think i'll try this with banana, pineapple etc.