Friday, November 1 2013, 06:20 PM MDT
Fall Caramel Apples
As Aired on November 1, 2013
Recipe Courtesy Chef Bryan Woolley
2 1/2 cups sugar (480 g)
2 cups heavy cream (16 ounces)
1 cup corn syrup (240 g)
1 tbsp vanilla
6 tbsp butter (90 g)
Granny Smith Apples
1 cup white vinegar
6 cups water
1.) Combine the sugar, cream, corn syrup, vanilla and butter in to a large heavy bottomed sauce pan. Stir the ingredients together and bring to a boil.
2.) Place the candy thermometer into the caramel mixture and stop stirring. Allow the caramel to cook up to 240 degrees. Remove from the heat.
3.) Allow the caramel to cool so that it will easily coat the back of a spoon.
4.) While the caramel is cooling place the apples in a mixture of 1 cup white vinegar to 6 cups water. This mixture will help remove any wax that may be on the apple. Rinse well and dry completely.
5.) Skewer the apples with the wooden skewers and once the caramel is cool enough, dip the apples in the Carmel.
6.) Place the dipped apples on a baking sheet lined with parchment paper thats been sprayed with vegetable spray.
7.) If who would like to add toppings to the apples, dip the apples in the caramel than in your toppings. When your finished adding your toppings, simply place the prepared apples on the parchment lined baking sheet.
8.) Allow the apples to cool completely. You can place them in the refrigerator for 30 minutes before serving. Serve and enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)