Tuesday, April 21, 2009

December 10, 2008 ~ Candied Apples

I'm going to share with you one of my most luscious recipes.

Faith's Caramel Candied Apples.

You will need 6 apples or so.
6 sticks
Caramel recipe
white chocolate
Heath bars

Get small to medium granny smith apples. You can use large, but these end up being quite big, so a large is not necessary, but often needs to be cut and stored.

Wash them, put sticks into them by setting your apple on the counter and driving a stick straight down through the middle so they stand up how you want them to. Refrigerate the apples over night.


You'll need to make up some caramel.

Faith's Chewy Caramel

1 cup butter
1 pound brown sugar
14 ounces sweetened condensed milk
1 cup light corn syrup
1 pinch of salt
2 tsp vanilla extract

In a heavy saucepan over medium heat, combine first 5 ingredients.
Bring to a boil, stirring constantly.
Heat to between 234 and 240 degrees, and keep there for 2 minutes.
Remove from heat and stir in vanilla.

If you need to store this or want to make it into squares for wrapped candy, butter your dish. But for our apples, you'll want to keep it warm in the pan.

I've made this and had it turn out too soft. Trust me, it doesn't make ANY difference in how much people are willing to grab a slab and take it home. Just makes it fun to play with as you eat. LOL This is the best caramel I've eaten.


Dunk, coat, drizzle, or otherwise get the caramel all over those apples. Try to work quickly on each one, as the chilled apple will help solidify the caramel and keep it from running off. It's a slightly tricky procedure, you want it the caramel warm enough to cover, but not too warm to run off. Just keep at it and you'll get enough on there. After each apple is covered, set it on a buttered sheet of waxed paper to set. When done, replace into refrigerator.


Next you will need to melt white chocolate into a double boiler.

When your apples are chilled enough again, an hour or so, cover them with white chocolate just as you did the caramel. Replaced in the fridge again.


Lastly you will need to crush up some Heath bars, or some sort of toffee candy. Get it ready for sprinkling. You can use other toppings, but I've found this to be the best.

Then melt either milk chocolate or semi-sweet chocolate in a double boiler.

Again, coat each apple, but immediately sprinkle with your Heath bar crumbles before the chocolate hardens. Set on waxed paper. You can leave these out for the day you are serving, otherwise keep chilled until ready.


Keepin' it real....ly yummy!

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