Tuesday, February 9, 2010

Caramel Apples

Prep: 10 mins
Cook: 20 mins
Chill: 15 mins
Serves: 8

  • 8 small apples, preferably Granny Smith (about 3 pounds)
  • 2 cups packed light brown sugar
  • 1/2 cup corn syrup
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
1.) Line a baking sheet with parchment. Stem, wash and dry apples and insert Popsicle sticks in center of stem ends. Fill a large bowl halfway with icecubes and water.

2.) Combine sugar, corn syrup, cream and butter in a medium-size, heavy bottom saucepan. Cook over low heat, gently stirring once or twice, until sugar has dissolved. Increase heat to medium-high and cook, stirring often, until mixture reaches 255 degrees F on a candy thermometer, about 20 minutes.

3.) Set ban in bowl of ice water. Stir just until mixture starts to thicken into a dipping consistency. Working carefully, tip pan slightly to one side and spin each apple in caramel until thoroughly coated. (If mixture becomes too thick, reheat gently for a few seconds.) Transfer to lined baking sheet and place in refrigerator until caramel is cooled and set, about 15 minutes.

Per Serving: 426 Cal., 12g Fat (7g Sat.), 36mg Chol., 3g Fiber, 1g Pro, 85g Carb., 42mg Sod.

Recipe via All You Magazine

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