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LOCATION: Recipes >> Candy >> Choc Caramel Apples

Print this Recipe    Choc Caramel Apples

Yield: 12 Servings

12 apples
2 1/4 c whipping cream
1 1/2 c corn syrup, light
1 c sugar, granulated
1/2 c sugar, brown; packed firmly
3 T butter, unsalted
1/8 ts salt
2 ts vanilla
3 oz bittersweet chocolate, coarsely chopped
vegetable oil
walnuts, finely chopped (opt)
wooden sticks

Insert a wooden stick into the stem end of each apple. Oil a baking

In a large heavy saucepan, combine the cream, corn syrup, sugars,
butter and salt. Cook over medium-low heat, stirring constantly with
a wooden spoon for about four minutes until the sugars dissolve.
Raise the heat to medium and bring the mixture to a boil. Insert a
candy thermometer into the caramel mixture and continue to cook the
mixture for 25 to 30 minutes until the thermometer registers 240 F.
and the candy reaches the soft-ball stage. Stir the mixture
frequently while it cooks, to keep the caramel from scorching.

Immediately transfer the hot caramel to a small saucepan to stop the
cooking process. Cool the caramel to 220 F. Stir in the vanilla.

Holding onto the stick, dip each apple into the hot caramel, turning
until it is coated. Scrape off the excess caramel from the bottom of
the apple onto the edge of the pot. Place the apple on the prepared
baking sheet. Place the apple on the prepared baking sheet. If the
caramel becomes too thick, heat it gently until it reaches the
correct consistency. Let the apples sit for 10 minutes or until the
caramel hardens.

In the top of a double boiler over hot (not simmering) water, melt the
chocolate. Stir frequently until smooth. Remove the pan from heat.
Dip the top one-third to one-half of each apple in the chocolate.
Dip the chocolate coated caramel apples in walnuts if desired.



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