Caramel Apples Recipe

Caramel Apples Recipe

Ingredients:

6 Granny Smith green apples (small)
1 c of sugar (granulated)
1 c of Karo syrup (dark)
1/2 c of butter
1/2 tsp of vanilla extract
1 c of cream

Instructions:

Wash the apples, removing stems. Then insert a stick (for popsicle) into apple stem’s end in such a way that the stick’s 1.5″ inches is in apple. Keep them aside at room temp and let drip. Line baking sheets with butter-brushed foil.

Using saucepan, except vanilla, mix all other ingredients and cook while stirring always on moderately high heat until mixture reaches desired candy temperature 240-244 degrees Fahrenheit on thermometer for candies.

To halt cooking process, put caramel-filled saucepan into water-filled deep bowl. Cool until 175 degrees Fahrenheit. Dunk apples one by one in caramel while holding the wooden stick. Pull carefully up in tilting angle to avoid stick from being dislodged.

Twirl slowly to let extra caramel drip then arrange on prepared foil;let caramel harden.Maintain temperature (150 degrees F) for caramel because it’ll be stiff below that temperature. When caramel is very thick, making it hard to coat the apples, put back into heat using double boiler.

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