Fall Flavors~

Nothing quite like an ooey, gooey

carmel apple~
I FINALLY found a recipe
that doesn't use
corn syrup~
Yeah!
This one is from
101 Cookbooks
and turned out absolutely
delish!


CARMEL APPLES

Please be careful when making carmel apples, you will
be working with dangerously hot, sticky ingredients-
I always put on an apron and make sure I have
closed-toed shoes on when making candy.
Be extra, extra careful if you have
kids around.


6-8 small apples, unwaxed, cold
1 cup heavy cream
1/2 tsp. salt
1 cup honey


Must have--CANDY THERMOMETER
Line a baking sheet with parchment paper.
Push a lollipop or popsicle stick deep into each apple,
through the stem.
Fill a large bowl 1/2 full of ice water
and set aside.
In a medium, thick-bottomed saucepan, heat the cream
and salt until tiny bubbles start forming
where the milk touches the pan-
just before a simmer.
Stir in the honey.
Bring the mixture to a boil.
Now reduce heat to an active simmer 
and cook, stirring constantly with a wooden spoon
for about 15-20 minutes or until the mixture
reaches about 255-260 F degrees.
To stop the carmel from cooking, 
very, very carefully set the bottom of the saucepan
in the bowl of cold water you 
prepared earlier-taking special care
to NOT get any water into carmel mixture.
Stir until carmel begins to thicken up
you want the carmel to be thin enough
that it will easily coat your apples,
but not so thin that it runs right off.
If the carmel thickens too much,
simply put the pot back over burner for 
10 seconds or so to heat up.


Place dipped apple on parchment paper 
to cool and set.

My notes:

although it seems to take awhile to bring up the temperature, all of a sudden it goes fast.

I don't think I'll heat past 255F degrees next time-this stuff hardens fast!

I used a ladle to 'pour' carmel over the apples.

We were pleasantly surprised that although we used honey, it tasted like the true, blue carmel stuff!