Ingredients with Measurements:
- 6 medium-sized apples
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/2 tsp red food coloring
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp sea salt
Special equipment needed:
- Candy thermometer
- Wooden skewers
- Parchment paper
Step-by-step instructions:
1. Wash and dry the apples thoroughly. Remove the stems and insert a wooden skewer into the top of each apple.
2. In a medium saucepan, combine the granulated sugar, corn syrup, water, food coloring, cinnamon, nutmeg, and allspice. Heat over medium-high heat, stirring constantly, until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Insert the candy thermometer and continue to boil until the temperature reaches 300°F.
4. Remove the saucepan from the heat and carefully dip each apple into the candy mixture, swirling to coat evenly. Place the coated apples onto a parchment-lined baking sheet to cool and harden.
5. In a separate saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Add the heavy cream and sea salt and stir until the mixture thickens and coats the back of a spoon.
6. Once the candy coating on the apples has hardened, drizzle the salted caramel sauce over each apple. Allow the caramel to cool and harden before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Candy mixture: 300°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 50mg
- Sodium: 400mg
- Total carbohydrates: 88g
- Dietary fiber: 2g
- Sugars: 83g
- Protein: 1g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or maple syrup.
- Red food coloring can be omitted or substituted with natural food coloring.
- Unsalted butter can be substituted with salted butter, but adjust the amount of sea salt in the caramel sauce accordingly.
Variations:
- Instead of salted caramel, try drizzling the apples with melted white or dark chocolate.
- Add chopped nuts or sprinkles to the candy coating for added texture and flavor.
Tips and tricks:
- Make sure the apples are completely dry before dipping them into the candy mixture to prevent the coating from sliding off.
- Use a candy thermometer to ensure the candy mixture reaches the correct temperature for optimal texture.
- If the caramel sauce is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
- Store the candy apples in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the candy apples, let them come to room temperature and then place them in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Serve the candy apples on a bed of crushed graham crackers or chopped nuts for added texture and flavor.
Garnishes:
- Garnish the candy apples with a sprinkle of sea salt or cinnamon for added flavor.
Pairings:
- Serve the candy apples with a scoop of vanilla ice cream for a delicious dessert.
Suggested side dishes:
- Pair the candy apples with a side of roasted sweet potatoes or a green salad for a balanced meal.
Troubleshooting advice:
- If the candy coating is too thick, add a splash of water to thin it out.
- If the candy coating is too thin, let it cool and harden for a few minutes before dipping the apples again.
Food safety advice:
- Use caution when handling the hot candy mixture to prevent burns.
- Store the candy apples in the refrigerator to prevent bacterial growth.
Food history:
- Candy apples have been a popular treat in the United States since the early 1900s.
Flavor profiles:
- The candy coating is sweet and spicy, while the salted caramel adds a rich and salty flavor.
Serving suggestions:
- Serve the candy apples as a fun and festive dessert for Halloween or Thanksgiving.
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Taste: Sweet, Salty, Caramelized, Fruity