Thursday, October 16, 2008

Maple Caramel Apples

This recipe comes from Gourmet Magazine. I used it instead of my usual Caramel Apple recipe and was happy with the result. The caramel is thin so it's not too sweet on the apple (which I like). If you want it thicker allow it to cool a little longer before dipping the apples. But, because of the maple syrup, you have to eat these right away. They crystalize really easily and can't be kept in the refrigerator. You can dip them in dark chocolate and nuts as I have but they are equally as good in the caramel alone. Enjoy!

Maple Caramel Apples

1 pound dark brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
10 Granny Smith or other tart apples

In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.

Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.

1 comment:

alinitaxula said...

I love your blog, your experiences, recipes, everything .... that craving for apples, try them and see that I get
greetings from spain