Ingredients
The following ingredients have 12 Servings
- 10-12 small Granny Smith apples (ideally organic, without any waxed coating)
- 10-12 candy or craft sticks
- 2 cups packed light brown sugar
- 1 3/4 cups heavy cream
- 3/4 cup cane sugar syrup ((e.g. Lyle's Golden Syrup))
- 2 tablespoons unsalted butter (1/4 stick)
- 2 teaspoons kosher salt
Instruction
- Prepare the apples by washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
- Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
- In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reaches 250° F.
- Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the more thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
- Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop, and hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is thinner again.
- Let the apples rest in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.
