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Caramel Apples Recipe
Ingredients
- 2 cups (500 mL) whipping (heavy) cream
- 2 cups (500 mL) sugar
- 1/4 cup (50 mL) Crisco® All-Vegetable Shortening
- 1/2 cup (125 mL) dark corn syrup
- 12 medium McIntosh apples, washed and stemmed
- 12 wooden craft sticks
Toppings (optional)
- chocolate-covered toffee bits
- crushed macadamia nuts
- crushed peanuts
- seasonal sprinkles
- tinted shredded coconut
- chopped candy corn
| PREP TIME 15m |
COOK TIME 15m |
TOTAL TIME 30m |
YIELD 12 apples |
|---|
Instructions
- Line a baking sheet with parchment paper; set aside. Fill a large bowl halfway with ice water.
- In a large heavy-bottomed saucepan, combine cream, sugar (so caramel will not boil over), shortening and corn syrup; bring to a boil over medium heat.
- Continue cooking until the temperature registers 245ºF (117ºC) on a candy thermometer, about 12 to 15 minutes.
- Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking.
- Remove from ice water and let mixture cool a few minutes.
- Insert a craft stick into the stem end of each apple.
- Dip 1 apple into the caramel; coat the top and sides with caramel using a spoon.
- Transfer to prepared baking sheet to cool.
- Repeat with remaining apples.
- If desired, sprinkle with toppings.
- Use 5" (12.5 cm) craft sticks, ¼" (0.6 cm) in diameter.
- Serve in seasonal cupcake liners.
A recipe from crisco
2018-04-27
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