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Macintosh Apples in Baskets, New York State, USA
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La Belle Cuisine
Apples: A Country Garden Cookbook
1993, William Morrow & Co
“These gooey delights are an easy dessert for kids to make.
MacIntosh are the
only apples to use.”
4 to 5 McIntosh apples
1 cup granulated sugar
3/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Wash and dry the apples, remove the stems and stick a wooden
skewer into each stem end. Set skewered apples aside.
In a small saucepan, combine the sugar, syrup, cream and
and place over high heat. Bring to a boil for 3 to 5 minutes, or
it registers 245 degrees F on a candy thermometer.
Remove from the heat and swirl in the vanilla. Quickly dip
one at a time, into the caramel and spoon over the apples
completely. Hold the skewer between the palms of your
for a moment to cool. Place upright on waxed
Makes 4 to 5 candied
You might want to give this prize-winning recipe a try:
Saveur Issue # 28
Saveur - One Year Subscription
"Caramel apples, a perennial fall favorite, always bring back childhood
memories of harvest festivals and Halloween parties. This recipe won
a blue ribbon at the 1995 Iowa State Fair."
8 red delicious apples
Eight 6-inch candy sticks
1 1⁄3 cups dark corn syrup
1 1⁄3 cups sugar
1 1⁄3 cups dark brown sugar
1 1⁄3 cups heavy cream
1⁄4 teaspoon salt
3 tablespoons butter
3⁄4 teaspoon vanilla extract
1. Remove stems from apples and replace with candy sticks.
2. Lightly oil a sheet of wax paper and set aside. Combine corn syrup,
brown sugar, cream, salt, and 2/3 cup water in a heavy-
bottomed medium saucepan.
Bring to a boil over medium-high
heat, stirring frequently, and cook until a
registers 240 degrees F. Immediately remove pan from heat.
butter and vanilla until fully incorporated.
3. Working quickly while caramel is still hot, dip apples into caramel,
turning to coat evenly. Hold apples by stick over saucepan, letting
caramel drip back into pan. Place apples on lightly oiled
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Index - Miscellaneous Dessert Recipes
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