Caramel & candy apples

apples

CHICOPEE, Mass. (Mass Appeal) – They are the perfect Halloween treat! Chef Bill Collins from chefbill.com showed us how to make caramel and candy apples.

Candy Apples
chefbill.com

2 cups sugar
¾ cup water
½ cup light corn syrup
8 drops (approx ½ teaspoon) red food coloring (optional)
6 apples, rinsed and thoroughly dried, with stems removed
sticks for dipping and holding the apples

Line a baking sheet with parchment paper and spray it with cooking spray. Set aside.

1. In a heavy-bottomed saucepan, combine sugar, water, corn syrup, and the (optional) food coloring. Bring to a boil over a medium-high heat; reduce heat to medium, or whatever setting will maintain a steady boil. Do not stir the mixture!

2. Insert a candy thermometer and continue to boil until the temperature reaches between 300°, about 20 minutes.

3. While the sugar is cooking, insert a wooden stick into the top of each apple, pushing about halfway through;

4. When the sugar mixture reaches its 300°, immediately remove from heat. Carefully, dip the apples into the very hot sugar mixture until completely coated. Hold the apple over the pan to let as much excess drip off, back into the pan.

5. Transfer to prepared baking sheet; allow to cool at room temperature, approximately 20 minutes

Makes 6 apples

 

Caramel Apples
chefbill.com

2 cups sugar
¼ cup light corn syrup
½ cup water
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon sea salt
6 apples
sticks for dipping and holding the apples

Line a sheet pan with parchment or waxed paper, and spray the paper with cooking spray or a light coating of butter. Set aside.

1. In a heavy duty saucepan, over medium-high heat, combine the sugar, corn syrup, and water. Bring to a boil, stirring only until the sugar dissolves. Do not stir the mixture, but you can swirl it. Cook, swirling the pan (do not stir), until the mixture is light amber-colored, and a candy thermometer registers 300°F, 8 to 10 minutes.

2. Remove from the heat; slowly whisk in the heavy cream. Be careful. The mixture will bubble up quickly when you add the cream. Then add the butter, vanilla extract and salt.

3. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon.

4. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off.

5. Cool on the prepared sheet pan.

Makes 6 servings

Note: Be very careful. The cooked caramel is extremely hot!

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