Sweet and salty caramel apples
0
- Prep Time25 mins
- Total Time50 mins
- Makes6
Photo, Erik Putz.
Granny Smith apples are hands down the best variety for making candy apples - our latest Instagram-worthy obsession.
Ingredients
6 wooden sticks
6 medium tart apples, such as Granny Smith
1 1/4 cups brown sugar
1/3 cup light corn syrup
1/2 cup 35% cream
1/2 cup butter
2 tbsp maple syrup
1 tsp vanilla
1/8 tsp salt
pretzels, crushed
dark chocolate, melted
Instructions
LINE a large baking sheet with parchment paper. Insert chopsticks into apples.
STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.
DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in pretzels and drizzle with dark chocolate. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.