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Wednesday, June 1, 2011

Caramel Apples

1 cup honey
1 cup whipping cream
1/8 teaspoon salt
6 apples (place them in the refrigerator the night before so they will be well chilled – it will help the caramel harden quickly so it will stick better)
chopped nuts (any of your choice)
200g cooking chocolate chocolate
6 wooden ice cream sticks

Wash the apples thoroughly. Put the sticks in each apple.

Make the caramel - Use a pan much larger than you would think, the caramel bubbles up so use a big pan. Add the cream to the pan and over medium heat bring almost to a boil.

Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260 (if you plan on using them as candies I would go to 260-265 so they will be a little firmer).

Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan.

Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).

Take the pan out of the water and dip the apples, placing them on buttered wax paper. Allow to cool.

Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has fully melted, stirring occassionaly.

Once the caramel has hardened enough to lift them off the paper, dip into melted chocolate to coat. Gently drip off any excess chocolate. continue to dip chocolate coated apple into the chopped nuts,coconut, chocolate chips, etc. pressing them gently into the caramel. Repeat with the remainder of the apples.

If you prefer you can dip them in the add-ons immediately, but they look better if you let them firm up a little first, then you can press them in so it sticks

Recipe adapted from simplycooking101

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