Sunday February 14, 2010
Heirloom Caramel Apples
I’ll admit it, in a pinch I make caramel apples with Kraft caramel candy!! But, I am somewhat of a purist and food snob and I take pride in using real ingredients and making things from scratch. So here is a winner that is so simple that uses 3 real ingredients.
The only caveat is you need a candy thermometer but it’s worth having in your cooking gear arsenal!!
6 - 8 small apples, unwaxed, cold and craft sticks
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
Line a baking sheet with parchment or wax paper.
Push the stick deep into each apple at the stem area.
Fill a large bowl 1/2 full with ice water and set aside.
In a medium, saucepan heat the cream and salt until tiny bubbles start forming where the cream touches the pan. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260 degrees on your candy thermometer.
To stop the caramel from cooking, set the bottom of the saucepan in the bowl of cold water. Stir until caramel begins to thicken up. Here is where there is a little bit of “art” - the caramel has to me thin enough to coat the apples but thick enough to stick. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
Tilt the sauce pan so all the caramel forms a pool on one side, then dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the baking sheets and allow the caramel to cool and set. Enjoy!!