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caramel apples




Source of Recipe


http://online-cookbook.com/goto/cook/rpage/001025


Recipe Introduction


Sticky, caramel, rich, buttery, fabulous . You can use this for other hard and dried fruits and nuts. It is a wonderful sauce to put over ice cream. We like it as a hot dip with apple quarters too.
It is best to put the stick into the apple not longer than an hour before caramelling them, otherwise, sometimes the sticks cause the juice of the apple to make them too loose in the apple.




List of Ingredients





Serves/Makes:8


Ingredients
2 cups sugar
1 cup firmly packed brown sugar
2/3 cup light karo syrup (corn syrup)
2/3 cup butter, high quality, unsalted is best
1 cup heavy cream
1 tsp salt
2 tsp pure vanilla extract
8 apples, chilled with a stick in them
Sugar, chopped nuts, or crushed toffee for dipped apple ends.


Recipe



Preparation
Combine sugars, corn syrup, butter, cream and salt in a saucepan and stir over high heat without scortching until it comes to 242 degrees (125 C.) to 248 degrees (125 C.) on a candy thermometer.
Remove from the heat and add the vanilla.
Dip the cold apples carefully by their sticks into the caramel mixture, then dip in sugar (or nuts, toffee or whatever you like) to prevent sticking and set on waxed paper.
A hint for winter time is to roll the freshly dipped apples in piles of freshly fallen snow gathered on a jelly roll pan to immediately chill the caramel and prevent the sticking.