![]() ![]() Repeat with remaining apples, reheating the caramel as necessary. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Working quickly, dip 3/4 of an apple into the caramel, tilting the pot as needed to coat.(If the mixture cools too much, it can be reheated until fluid.) Leave the syrup mixture in the pot, and allow to cool to 200 degrees. Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes.When the desired caramel color is reached, stir in the salt, cream, vanilla and butter - the mixture will bubble up vigorously - stir until it's combined and smooth. Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes.Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. In a medium pot, combine the sugar, corn syrup and 1/3 cup water.Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple. Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper.Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. ![]()
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