Homemade {Caramel Apples}

My mom and I have always loved caramel apples from Rocky Mountain Chocolate Factory. They are in one word: divine.  A couple weeks ago with Thanksgiving and Christmas fast approaching I wanted to try to make my own, so i wouldn't have to shell out $8 if i had a caramel apple craving. Making them seemed simple enough, so i decided to do some research. All the recipes I found online involved melting pre made caramels.  I turned to a friend's mother, Mrs. Harasick (who's blog you can find here, she is a cooking genius), who led me in the direction of a recipe involving heavy cream and sugar.  

After four batches of caramel, 2 pints of heavy cream, and 9 cups of sugar, I got it right! The first recipe was bitter and more of a sauce than something to dip apples in. I didn't heat the second recipe hot enough. I got the third one the right temp. and color, but it was bitter again. Finally on the last batch I added vanilla to the final product, and ta da! The sharp edge was replaced by  creamy, gooey, caramel perfection. This recipe is definitely easy to make, and only costs about $8 for 6 apples. Not bad for a gourmet desert :)

INGREDIENTS:

6 granny smith apples

1/2 cup water

2 cups granulated sugar

1/2 cup heavy cream

1/2 teaspoon vanilla

6 popsicle sticks

DIRECTIONS:

~ Wash and dry apples. Insert popsicle sticks 1-inch in the top of each apple.

~ Pour water into a medium saucepan. Then carefully pour sugar into pan, and without touching the side of the pot, press the sugar under the water.

~ Place saucepan over high heat and bring sugar to a complete boil.

~ Reduce heat to medium-high heat and let sugar simmer, undisturbed until golden brown (8 minutes, and mixture will be between 300-350 degrees)

~ Remove from heat and add cream. Mixture will sputter. Add vanilla and stir.

~ Pour mixture from saucepan into a small ceramic bowl, and cool 5 minutes.

~ Dip and swirl apples until mostly covered. Place apples on a cookie sheet lined with parchment paper. 

~ Place cookie sheet in fridge for 10 minutes. Remove and let apples sit at room temp. until set. 

~ Remove from cookie sheet and store in an air tight container.

I dipped my set caramel apples in dark, semi sweet chocolate and then rolled them in pecans.

Or you can just do plain chocolate!

tips&&tricks;

    -Be very very very VERY careful when working with caramel. Its about 3x's hotter than boiling water.

    - When you pour the caramel from the saucepan to the ceramic bowl, IMMEDIATELY wash the bowl with hot water. Caramel turns into super glue, and you might have to toss the pan if your'e not careful!   

enjoy.

xo

B