Ingredients
- 8-12 small apples (refrigerated until cold)
- 1/2 cup water
- 1 1/3 cups sugar
- 1 tsp. kosher salt
- 1 cup heavy cream
- 8-12 popsicle sticks or wooden skewers
- 1 cup unsalted peanuts, shelled and chopped (optional)
Servings: people
Units:
Instructions
- Pierce top of apples with popsicle sticks or wooden skewers and place in refrigerator.
- Meanwhile, combine water, sugar and salt in a sauce pan over medium heat. Stir well with a fork until sugar is fully dissolved and syrup comes to a boil, roughly 4-5 minutes.
- Simmer syrup for another 9-10 minutes until it becomes golden in color. Do not stir syrup during this time. Add heavy cream, then reduce heat to medium-low, stirring constantly with a small, heat-resistant spatula until caramel reaches 250 degrees Fahrenheit on a digital thermometer, roughly 7 minutes. Transfer to a small heat-resistant bowl and let cool.
- Remove apples from fridge and dip in warm caramel syrup. Coat each evenly, letting excess caramel drip off into bowl.
- If desired, add chopped peanuts to a separate small bowl. While still warm, roll dipped caramel apples in peanuts.
- Place caramel apples on parchment-lined baking sheet or cutting board and let sit for 10 minutes to set and cool prior to serving.
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