Gourmet Caramel Apples | Garnish & Glaze
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Gourmet Caramel Apples

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Garnish & Glaze

Ingredients

  • 10 large Granny Smith apples
  • 10 sticks
  • 2 cups white sugar
  • 3/4 cup dark corn syrup
  • 3/4 cup 1 1/2 sticks butter
  • 2 cups cream
  • 1 teaspoon vanilla
  • 1 1/2 cup chopped pecans
  • 2/3 cup chocolate chips
  • 2/3 cup white chocolate chips
  • Cellophane
  • Ribbon

Instructions

  • Wash and dry apples*. Place apples in the fridge to chill and make the caramel.
  • In a 4 quart pot, bring sugar, corn syrup, butter, and 1 cup of the cream to a boil over medium-high heat. Heat the second cup of cream in the microwave and then add it to the boiling caramel in a slow stream while stirring (don't let it stop boiling or caramel will be sugary). Stir frequently as mixture begins to thicken and then constantly as it darkens. Cook until it reaches 236** degrees F (20-25 minutes). Remove from heat and stir in vanilla. Let caramel cool for 5 minutes.
  • Insert the sticks into apples. Tilt the apple as you dip and swirl to coat the apple all the way around. Hold the apple over the pan while spinning and let the caramel drip back into the pan. Immediately roll the bottom half of the apple in chopped pecans and hold it upside down to let it set for a few seconds and then place on parchment paper. (The longer you are able to hold the apple upside down and swirling the better. You have to dip the apples quickly before the caramel cools too much so if possible, have an extra pair of hands help with the dipping.)
  • Melt chocolate chips separately at 50% power in 30 second increments until melted and then pour into bags, cut a hole and drizzle on. (I drizzled while my mom spun the apple.)
  • Allow the caramel and chocolate to set (3-4 hours) and then wrap in cellophane or cellophane bags and tie with ribbon.
  • (I recommend cutting the apple to eat it.)

Notes

*Dip apples in boiling hot water for a few seconds to melt and remove wax.
**Make sure your candy thermometer is calibrated correctly. Boil some water and allow the thermometer to sit in the water for a few minutes. Make sure it's not touching the bottom. The thermometer should read 212 when the water is at a rapid boil. If not, adjust thermometer or take difference into account when cooking the caramel.