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Marzipan Caramel Apples with
Sesame and Almond
By Amy Wisniewski,

Total: 55 mins, plus chilling time
Active: 55 mins
Makes: 8 apples

“A Basic Caramel Apple is delicious as is, but it’s like a blank canvas: It can
have endless mixtures of flavors layered on. Here, a caramel-coated Granny
Smith gets a roll in a combination of toasted almonds and sesame seeds.
Stuffed inside, sweet marzipan (almond paste) with a dash of five-spice
powder adds an unexpected twist."
What to buy: A reliable candy/fat thermometer is crucial for getting an accurate
read on the caramel. The crunchy texture and slightly sour flavor of Granny
Smith apples work nicely with this particular caramel apple combination. But
feel free to substitute any locally grown apple with the same characteristics.
Craft sticks give these apples an authentic state-fair feel. Look for them next to
the apples in the produce section of the grocery store or order them online. If
you can’t find them, chopsticks will work in a pinch.
Game plan: You’ll have a bit of caramel left after dipping the apples, so try
making some soft caramels with the excess. To do so, pour the remaining
caramel into a parchment-lined, 9-by-5-by-3-inch loaf pan and, if desired,
sprinkle with sea salt. Let sit at room temperature until it’s set. Remove the
caramel from the pan and cut it into 1-inch pieces. ”

For the apples:
8 slightly sour apples, such as Granny
Smith, at room temperature
Marzipan (recipe follows)
8 craft sticks or chopsticks

For the coating:
3/4 cup sliced almonds, toasted
3/4 cup sesame seeds, toasted
1 3/4 cups heavy cream
2 cups packed light brown sugar
3/4 cup dark corn syrup
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons kosher salt

For the apples: Wash the apples under hot water to remove any wax
coating, and dry thoroughly. Starting on the bottom, core the apples with
the smaller scoop of a melon baller. Reserve the bottom “plugs” of the
apples. Continue coring up to the top inch of the apples (you just want
all the seeds removed). Line a baking sheet with parchment paper, and
set aside.
Stuff the apples with 1 to 2 tablespoons of the marzipan, then close with
the reserved apple plugs. Push the sticks through the stem ends of the
apples and set the apples on the prepared baking sheet.
For the coating: Place the almonds and sesame seeds in a shallow dish
and stir to combine; set aside. Prepare an ice water bath by filling a bowl
halfway with ice and water.
Combine the remaining ingredients in a medium saucepan and bring to a
boil over medium-high heat. Cook until mixture registers 250 degrees F
on a candy thermometer, about 10 to 15 minutes. Immediately dip the
bottom of the saucepan in the ice water bath and let it chill until the
bubbles have subsided, about 1 minute. Stir until stiff caramel from
the bottom is in- incorporated into the warm caramel on top. Remove
from the water bath.
Dip the stuffed apples one at a time into the caramel, rotating once to
coat 3/4 of the way up the sides. Lift each apple straight up from the
caramel, letting the excess drip back into the pot until the drips have
slowed, about 10 to 15 seconds.
Roll each apple in the almond mixture and hold upright for 10 to 15
seconds. Place back on the prepared baking sheet and repeat with the
remaining apples. (If the caramel gets too hard to coat the apples well,
set the pan over low heat and rewarm, stirring constantly, until the
caramel is loose and pourable.)
Refrigerate the apples until set, at least 10 minutes. The apples can
be made and stored in the refrigerator up to 1 day in advance.

Marzipan (Almond Paste)
By Amy Wisniewski,

Total: Under 5 mins
Active: Under 5 mins
Makes: 1 1/2 cups

"Marzipan (a.k.a. almond paste) is merely almonds and sugar mixed together
into a paste that can be formed and colored like molding clay. It’s a classic
filling for traditional pastries, but we also found it to be perfect for
caramel apples."
Game plan: Many marzipan recipes call for raw egg white, but we used light
corn syrup instead and added five-spice powder for an exotic twist. For a
more straightforward almond flavor, leave out the five-spice powder.

1 1/2 cups slivered blanched almonds
1 1/2 cups confectioners’ sugar
5 tablespoons light corn syrup
1/4 teaspoon five-spice powder (optional)

In the bowl of a food processor fitted with the blade attachment, process
the almonds into very small pieces but not powder, about 20 seconds.
Add the sugar, corn syrup, and five-spice powder (if using). Process until
the mixture begins to form into a stiff paste and holds its shape when
pressed together, about 45 seconds (for a smoother texture process longer).
Transfer to a medium bowl, cover, and refrigerate until ready to use.

Kicked-Up Caramel Apples, page 1

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