We love caramel apples around here, we make them almost every year in the fall. The caramel, white chocolate, cinnamon sugar ones are the favorite followed closely by any type that includes a crushed up candy bar.
The only thing I would change about caramel apples is I wish there was
MORE CARAMEL!
So when I saw THIS recipe on Pinterest I knew I had to try it! Here's how I made it:
Granny Smith apples -- must be Granny Smith, I love how tart and crunchy they are plus they hold up well and don't brown as fast. Cut them just outside the stem on both sides so you end up with three pieces -- two "halves" and a thin center piece with the stem, discard the center piece.
Using a melon baller scoop out the centers. Don't remove too much, you still want some good apple flavor. You want to take enough so you have a nice little well for the caramel.
I needed the apples to be stable so they didn't tip over as I was adding the caramel. So I laid each apple down on my cutting board, cut side down, and cut a thin piece off the other side so it had a flat bottom to sit on.
I juiced a lemon and just with my fingers rubbed lemon juice all over the apples and placed them in my pan.
Next the caramel, recipe below. I used a different recipe than the original. When you see how easy it is, you will understand why :) First, take a paper towel and dry off the inside of the apples in case there is any extra lemon juice. Then add in the hot caramel -- I used a measuring cup to scoop it in.
If I had walnuts or pecans I would have added them at this point. All I had were chocolate chips so I did half plain and half with chocolate. Refrigerate until about 1/2 hour before ready to serve. Letting it sit out will help the caramel soften back up!
Homemade Caramels
1/2 cup butter, melted
1 cup white sugar
1 cup brown sugar
1 cup light Karo syrup
1 14 ounce can sweetened condensed milk
Directions:
Combine all ingredients in a large microwave safe bowl.
Cook in microwave on high 16 minutes, stirring every two minutes.
Stir and pour into lightly buttered dish.
Let cool.
Cut, wrap in wax paper & store in air tight container.
We really loved this twist on caramel apples! And had a small pan of caramel left over as well. Win Win!
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