Kate, I will ever look at another caramel apple in the same way again…
Kate is Kevin’s younger sister. Kate is a very talented photographer. She is adorable and petite and she makes me laugh each time I go to visit. I have always thought of Kate as calm and stress free until the night I saw her eat a caramel apple.
I walked into Kevin’s living room and saw Kate sitting in the rocking chair. From behind, it looked like she was relaxing. I moved closer and said “oh hey Kate, how’s it goin?” Kate slowly turned her head to the left and with a blood thirsty look in her eye, a look that I have never seen on another human face; she sank her teeth into a caramel apple. She was tearing into that apple like an animal that had just captured its prey. I took a few steps back. I started to sweat. I grimaced. She looked focused and a little angry. I had never seen Kate like that. I did not want to interrupt her. Then, in a raspy tone much lower than her normal voice, she spoke… “I had a long day. This apple makes it better.”
I suppose we all have foods that can make a bad day better. Mine is a brownie and maple walnut ice cream.
What’s yours?
Ingredients
- 4 small apples, cold (rinsed and dried) unwaxed
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 cup honey
- large bowl about half full with ice water and set aside
Gear
- Candy thermometer
- Baking sheet
- Parchment paper
- Medium size saucepan (preferably with a thick bottom)
- Popsicle or lollipop sticks (both of which can be purchased at a craft store)
Directions
- Place a piece of parchment paper on the baking sheet.
- Through the stem of each apple, push a lollipop or popsicle stick.
- In the saucepan, heat the cream and salt (do this until tiny bubbles form around the edges of the pan).
- Next, stir in the honey (now bring the mixture to a full boil).
- Reduce the heat so that the mixture is cooking at an active simmer (stir constantly using a wooden spoon). This process takes about 20-25 minutes or until the mixture reaches about 255-260 degrees Fahrenheit.
- In order to stop the caramel from cooking, place the bottom of the saucepan in the bowl of cold water (do not get any of the water in the caramel mixture).
- Stir until caramel begins to thicken up (the caramel should somewhat thick so that it completely coats the apples).
- If the caramel is too thick, place the saucepan back over the burner for 10 seconds and mix with the wooden spoon.
- Tilt the saucepan so that all of the caramel collects on one side. With the other hand, dip and twist each apple until it is completely coated with caramel.
- Place each apple on the lined baking sheets and allow the caramel to cool and set (about 1 hour)
Tips
- BE CAREFUL! Candy making can be dangerous because the ingredients are super hot!
- Pay extra close attention to children and pets while you are making this recipe
- It may be helpful to wear an apron and closed toed shoes
