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Wiggins, Nan
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Caramel Apples



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Macintosh Apples in Baskets, New York State, USA
Macintosh Apples in Baskets, New York State, USA
Photographic Print

Jones, Adam
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La Belle Cuisine


Caramel Apples

 Apples: A Country Garden Cookbook icon
Christopher Idone 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 butter
and place over high heat. Bring to a boil for 3 to 5 minutes, or until
it registers 245 degrees F on a candy thermometer.
Remove from the heat and swirl in the vanilla. Quickly dip the
apples, one at a time, into the caramel and spoon over the apples
to cover completely. Hold the skewer between the palms of your
hands and spin for a moment to cool. Place upright on waxed
paper. Makes 4 to 5 candied apples.


You might want to give this prize-winning recipe a try:


Caramel Apples
Saveur Issue # 28

Saveur - One Year Subscription 

Serves 8

"Caramel apples, a perennial fall favorite, always bring back childhood
memories of harvest festivals and Halloween parties. This recipe won
Judy Jordan 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,
sugar, 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 candy thermometer
registers 240 degrees F. Immediately remove pan from heat.
Whisk in 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
excess caramel drip back into pan. Place apples on lightly oiled
wax paper.

Kicked-Up Caramel Apples!

Featured Archive Recipes:
All Hail the Almighty Apple
Another Salute to the Almighty Apple
Cranberry Apple Cobbler

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