If it is too thin, let it cool a bit more. The caramel should be liquid enough that it is easy to dip the apple, but thick enough that the caramel doesn't immediately run off. When the temperature of the caramel has cooled to 190 degrees, dip an apple. Remove the pan from the heat and set it aside to cool for a few minutes. This will take a long time, maybe about 40 minutes. Continue to heat the caramel, stirring frequently, until it reaches 248 to 250 degrees. It may take a while to get the temperature of the caramel right so that it simmers and continues to get hotter, but doesn't foam up too high. When small bubbles appear at the edge of the pan, add the honey, vanilla and salt and stir with a wooden spoon to fully incorporate the ingredients.īring the mixture to a boil, then lower the heat, keeping the mixture at a low simmer. Place a small sauce pan over medium low heat and add the cream. Wash the apples and place a chopstick or skewer into the stem end of each one. Make room in the refrigerator for the cookie sheet and make sure that the refigerator shelf is positioned so that there is enough room above to accommodate the apples with their chopsticks/skewers. Line a cookie sheet with parchment paper. Other equipment: 8 chopsticks or short, thick skewers If you'd like to deviate from the classic caramel apple, after the apples have cooled in the refrigerator for a few minutes, add a sprinkling of sea salt or roll the apples in a topping such as coconut, chopped nuts, or mini chocolate chips.Īpproximately 1 hour cooking time, plus time for chilling Click to Print This Page (top banner and side navigation will not print)
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