Caramel Apples made with homemade caramel!
It is a beautiful crisp fall morning here today and it also is the day we break ground for my new barn. I can’t wait for it to be completed, I am really excited about it. Today would be a perfect apple orchard day if I knew where one was here.
- 6 apples
- 2 cups sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- pinch of salt
- Mix sugar, corn syrup and water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes.
- Remove from the heat; slowly whisk in heavy cream, then the butter, vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
- Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.
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