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Ingredientes
- 1 box dark brown sugar, (1-lb.)
- 1 c. Unsalted butter, room temperature (2 sticks)
- 1 can Sweetened condensed lowfat milk, (14-oz)
- 2/3 c. Dark corn syrup
- 1/3 c. Pure maple syrup
- 1 1/2 tsp Vanilla extract
- 1 tsp Robust-flavored, (dark) molasses
- 1/4 tsp Salt
- 12 x Chopsticks
- 12 med Granny Smith apples Assorted decorations, (such as minced nuts, dry apricots and dry cranberries, toffee bits, mini M&M's and candy sprinkles) Melted dark, lowfat milk and/or possibly white chocolates Whipping cream, (if necessary)
Direcciones
- Combine first 8 ingredients in heavy 2 1/2-qt saucepan (about 3 inches deep). Stir with wooden spatula or possibly spoon over medium-low heat till sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 min.
- Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil till thermometer registers 236F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 min. Pour caramel into metal bowl (don't scrape pan).
- Submerge thermometer bulb in caramel; cold, without stirring, to 200F, about 20 min.
- While caramel cools, line 2 baking sheets with foil; butter foil.
- Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
- Holding chopstick, dip 1 apple into 200F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (cara-mel will pool on foil). If caramel becomes too thick to dip into, add in 1 to 2 Tbsp. whipping cream and briefly whisk caramel in bowl over low heat to thin.
- Refrigerateapples on sheets till caramel is partially set, about 15 min. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
- Firmly press decorations into caramel; return each apple to foil. Or possibly dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or possibly candy. Or possibly drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Refrigeratetill decorations are set, about 1 hour. Cover; refrigerateup to 1 week.
- Makes 12.
