The Caramel Apple was created to please young and old alike in the colder months. The basic recipe is so wonderful and adaptable that it can please most any palate. Though most popular at Halloween, this recipe is good from September through April when great apples are in season.
- 8 apples, washed, stems removed, not cored or peeled (Granny Smith, Gala are best)
- 8 apple sticks (wood, to insert into apples), at least 8-inches long
- Caramel (recipe below)
- chopped nuts (if desired)
- chocolate, melted (if desired)
- candies (if desired)
- 3 Cups sugar (light brown is preferable)
- 1 1/2 Cups white Karo corn syrup
- 2 Cups cream
- salt; pinch
- Wash the apples and insert the wood sticks.
- Lay a sheet of wax paper on a jelly-roll pan to set the apples down when finished.
- In a wide,deep pot, cook 1 cup cream with sugar and Karo, until soft ball stage (on a candy thermometer).
- Add last cup of cream very slowly, not to stop the boiling. Do not stir it as you incorporate the cream. Cook to hard ball stage. Remove from the heat. Cool slightly - about 2 minutes.
- Dip the apples in the melted caramel to coat almost all the way. Do not coat the area where the stick is inserted (usually where the stem was removed).. Once coated, you may dip the apples in chopped nuts (in a wide bowl) or in candies, toasted coconut or other ingredients.Place on the wax paper to cool.
- If desired, drizzle chocolate on the caramel apples and reset on wax paper to cool.
- May be eaten in about 15 minutes after making.
Never touch the melted caramel.
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