Ingredients with Measurements:
- 6 medium-sized apples
- 1 cup of suikerboon (Dutch candy)
- 1 cup of granulated sugar
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 teaspoon of salt
- 6 wooden skewers
Special equipment needed:
- Candy thermometer
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Wash and dry the apples. Remove the stems and insert a wooden skewer into the center of each apple.
2. Line a baking sheet with parchment paper and set aside.
3. In a saucepan, combine the suikerboon, granulated sugar, heavy cream, unsalted butter, and salt. Stir over medium heat until the sugar dissolves.
4. Once the sugar has dissolved, stop stirring and let the mixture boil until it reaches 250°F on a candy thermometer. This should take about 10-15 minutes.
5. Once the caramel reaches the desired temperature, remove the saucepan from the heat.
6. Dip each apple into the caramel, swirling it around to coat it evenly. Hold the apple over the saucepan for a few seconds to let the excess caramel drip off.
7. Place the caramel-coated apples on the prepared baking sheet and let them cool for at least 30 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Boil the caramel until it reaches 250°F on a candy thermometer.
Serving size:
This recipe makes 6 caramel apples.
Nutritional information:
Calories per serving: 385
Fat: 12g
Carbohydrates: 72g
Protein: 1g
Sodium: 107mg
Sugar: 64g
Substitutions for ingredients:
- You can use any type of candy instead of suikerboon.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
Variations:
- Add chopped nuts or sprinkles to the caramel-coated apples before they cool.
- Drizzle melted chocolate over the cooled caramel apples.
- Use different types of candy or toppings to customize the caramel apples.
Tips and tricks:
- Use a candy thermometer to ensure that the caramel reaches the correct temperature.
- Don't stir the caramel once the sugar has dissolved, as this can cause crystallization.
- Let the excess caramel drip off the apples before placing them on the baking sheet to prevent pooling.
- If the caramel becomes too thick, you can reheat it over low heat until it becomes pourable again.
Storage instructions:
Store the caramel apples in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the caramel apples, let them come to room temperature and then microwave them for 10-15 seconds.
Presentation ideas:
Serve the caramel apples on a platter or in individual cups.
Garnishes:
Sprinkle chopped nuts or sprinkles over the caramel-coated apples.
Pairings:
Serve the caramel apples with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These caramel apples make a great dessert on their own, but you could also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the caramel becomes too thick, you can add a splash of heavy cream to thin it out.
- If the caramel becomes too thin, you can let it cool for a few minutes to thicken up.
Food safety advice:
Be careful when working with hot caramel, as it can cause burns. Use caution when dipping the apples and let the excess caramel drip off before placing them on the baking sheet.
Food history:
Caramel apples have been a popular treat in the United States since the early 20th century.
Flavor profiles:
These suikerboon caramel apples have a sweet and slightly nutty flavor from the Dutch candy.
Serving suggestions:
Serve these caramel apples as a fun and festive dessert at a fall or Halloween party.
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Taste: Sweet, Caramelized, Buttery, Crunchy