Autumn Caramel Apples
Chef Mark Shoopman-->By: Maria Chandler for Living Well
Updated: October 5, 2012
Autumn Caramel Apples from Chef Mark Shoopman
Ingredients:
6 each Tart Apples, I prefer Granny Smith
6 each 4 or 6 inch craft skewers (thick)
pound White chocolate, bulk chopped or chips
pound Dark chocolate, bulk chopped or in chips
1 cup Heavy cream
1 cup Granulated sugar
1/4 cup Dark corn syrup
2 tablespoons Unsalted butter
As desired Assorted colored dessert sauces
As desired Assorted toppings such as chopped nuts or mini colored chocolate chips, Colored sprinkles, coconut flakes, crushed pretzels, mini marshmallows, sun dried cranberries, crushed cookies, assorted nuts etc...
Method:
1. Wash the apples under hot water to get off any wax coating, and then dry thoroughly. If the apples are shiny, the caramel will not stick. Some apples, especially from the farmers market will not have this protective wax on them so this step will not be necessary.
2. Line a baking sheet with parchment paper or wax paper and set aside. Pull the stems from the apples and firmly pierce the craft stick into the apple about ways into the apple core. Prepare an ice water bath by filling a bowl larger than the saucepan you will be using halfway with ice and water.
3. Bring the sugar, heavy cream, butter and corn syrup to a boil in a medium saucepan over medium-high heat. Cook until the mixture registers 250F on a candy thermometer, and begins to bubble, about 10 minutes. At this point, carefully place the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Incorporate the caramel until it is smooth and warm throughout. The temperature will be about 180 degrees F.
4. Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more.
5. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples.
6. Allow the caramel to set until almost dry and then decorate with your favorite toppings making them as colorful and abundant as you like.
7. Refrigerate the apples until the caramel and toppings are set, at least 10 minutes.
8. Heat the white chocolate and dark chocolate in the microwave until just melted. Decorate the apples with drippings of chocolate and return to the fridge for about 5 minutes to allow the chocolate to set.
9. Caramel apples will last anywhere from one week to two weeks, depending on whether you refrigerate them. Apples themselves can keep for longer than that, but the caramel may not.
Ingredients:
6 each Tart Apples, I prefer Granny Smith
6 each 4 or 6 inch craft skewers (thick)
pound White chocolate, bulk chopped or chips
pound Dark chocolate, bulk chopped or in chips
1 cup Heavy cream
1 cup Granulated sugar
1/4 cup Dark corn syrup
2 tablespoons Unsalted butter
As desired Assorted colored dessert sauces
As desired Assorted toppings such as chopped nuts or mini colored chocolate chips, Colored sprinkles, coconut flakes, crushed pretzels, mini marshmallows, sun dried cranberries, crushed cookies, assorted nuts etc...
Method:
1. Wash the apples under hot water to get off any wax coating, and then dry thoroughly. If the apples are shiny, the caramel will not stick. Some apples, especially from the farmers market will not have this protective wax on them so this step will not be necessary.
2. Line a baking sheet with parchment paper or wax paper and set aside. Pull the stems from the apples and firmly pierce the craft stick into the apple about ways into the apple core. Prepare an ice water bath by filling a bowl larger than the saucepan you will be using halfway with ice and water.
3. Bring the sugar, heavy cream, butter and corn syrup to a boil in a medium saucepan over medium-high heat. Cook until the mixture registers 250F on a candy thermometer, and begins to bubble, about 10 minutes. At this point, carefully place the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Incorporate the caramel until it is smooth and warm throughout. The temperature will be about 180 degrees F.
4. Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more.
5. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples.
6. Allow the caramel to set until almost dry and then decorate with your favorite toppings making them as colorful and abundant as you like.
7. Refrigerate the apples until the caramel and toppings are set, at least 10 minutes.
8. Heat the white chocolate and dark chocolate in the microwave until just melted. Decorate the apples with drippings of chocolate and return to the fridge for about 5 minutes to allow the chocolate to set.
9. Caramel apples will last anywhere from one week to two weeks, depending on whether you refrigerate them. Apples themselves can keep for longer than that, but the caramel may not.
