Add a little bit of whimsical and fun twist to homemade caramel apples this fall season. Instead of popsicle sticks or wooden skewers for the handles, I decided to use apple branches. To give height and attention to this yummy grouping of caramel apples, the branches were cut a little longer with some leaves still attached.  This is a wonderful idea to use as a centerpiece on a table or as a part of the decoration.

.

They look as good as they taste.  The combination of sweet buttery caramel paired with tart crisp apples is a wonderful fall treat.

.

This caramel recipe is a slight variation of Fleur De Sel Caramels from the cookbook, Miette. The prep and cooking time for this is about an hour, but be patient, in the end you will have this wonderful creamy, buttery, soft caramel to dip the apples in.

.

Homemade Caramel Apples

· print recipe ·

makes 8-10

Ingredients

1 ½  cups heavy cream
1 ¼  cups whole milk
2      cups granulated sugar
1 ¼  cups dark brown sugar
1      teaspoon kosher salt
2      tablespoons unsalted butter
½     cup light corn syrup
3      tablespoons water
8-10  medium sweet/tart apples such as Granny Smith, pink lady, and honeys crisp {washed and dried}
8-10  wooden apple skewers or apple branches/twigs {washed and dried before using}

.

Instructions

1.   Line a baking pan with a piece of parchment paper.  Lightly butter/grease the paper.

2.   Insert a wooden stick into the center of each apple at the stem end to secure it.  Set aside.

3.   In a medium heavy saucepan over medium-low heat, combine the cream, milk, granulated and brown sugars, salt, butter, corn syrup, and water.  Clip a candy thermometer to the side of the pan.  Continually whisk the mixture until the temperature reaches 237˚- 240˚F, 30 to 40 minutes.  Remove the pan from the heat.
.
{The caramel will more than double in volume during cooking…make sure there is plenty of space in the saucepan.}

4.   Dip an apple in the caramel and swirl to coat.

.

5.   Let the excess caramel drip off the bottom of the apple and back into the saucepan.

.

6.   Place the caramel apple on the prepared baking sheet.  Repeat with remaining apples.

{optional: additional toppings such as nuts and chocolate chips may be added at this step}

Caramel apples are best eaten the day they are made.  They can be stored in an airtight container in the refrigerator for up to 3 days.

.

Simple packaging of caramel apples in individual clear bags tied with twine.  To keep the soft caramel from sticking to the paper cups, lightly sprayed the inside area with Pam  non-stick cooking spray.

.

.

.

To keep from making a mess, I like to cut it into slices for easy pick up and eating.

.

.

Enjoy this wonderful treat!
· print recipe ·

.  .  .  .  .

See more ideas with apples, here and here

.

Posted by Kay