Caramel Dipped Ontario Apples
For the perfect Halloween party activity, set out bowls of your favourite toppings and allow guests to custom-design their own creamy, crunchy caramel apple.
|1 1/2 cups||packed old fashioned brown sugar||375 mL|
|1/2 cup||butter||125 mL|
|3/4 cup||sweetened condensed milk||175 mL|
|1/3 cup||corn syrup||75 mL|
|1/4 cup||pure maple syrup||50 mL|
|1 tsp||vanilla||5 mL|
|1/4 tsp||salt||1 mL|
|6||lollipop or popsicle sticks||6|
nuts, candies, broken cookies, broken pretzels, chocolate chips
Other tools needed: candy thermometer
In a heavy bottomed saucepan, combine brown sugar, butter, condensed milk, corn syrup, maple syrup, vanilla and salt. Cook over medium low heat, stirring often, until the sugar has completely dissolved and mixture is smooth with no visible granules, about 15 minutes.
Clip a candy thermometer to the side of the pan. Increase heat to medium high and bring mixture to a rolling boil, stirring constantly, until thermometer reaches 236°F (115°C), about 12 minutes. Without scraping down sides (they will have some crystals), pour caramel into a clean metal bowl. Let cool without stirring for 15 minutes.
Line a baking sheet with foil and grease well. Push lollipop sticks into the stem of each apple. Dip apple into caramel until all but the very top is covered, rolling slightly to coat evenly. Place on prepared foil. Repeat with remaining apples and caramel, spacing apples 2 inches (5 cm) apart to allow for pooling.
Chill apples until partially set, about 15 minutes. Lift one apple from foil and use your hand to press pooled caramel around apple. Press desired garnishes into caramel and return to foil. Chill until set, about 1 hour.
Makes 6 apples.
*Variety Tip: For best results, use Ontario Fuji, Honeycrisp, Red Delicious, Jonagold, or Gala apples.