| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | Box dark brown sugar | |
| 1-pound | ||
| 1 | c | Unsalted butter, room |
| temperature 2 | ||
| sticks | ||
| 1 | Sweetened condensed milk | |
| 14-ounce | ||
| 2/3 | c | Dark corn syrup |
| 1/3 | c | Pure maple syrup |
| 1 1/2 | t | Vanilla extract |
| 1 | t | Robust-flavored, dark |
| molasses | ||
| 1/4 | t | Salt |
| 12 | Chopsticks | |
| 12 | Granny Smith apples | |
| Assorted decorations, such | ||
| as chopped | ||
| nuts dried | ||
| apricots and dried | ||
| cranberries toffee | ||
| bits mini M&M's | ||
| and candy | ||
| sprinkles | ||
| Melted dark, milk and/or | ||
| white | ||
| chocolates | ||
| Whipping cream, if | ||
| necessary |
INSTRUCTIONS
Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200F, about 20 minutes. 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 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin. Chill apples on sheets until caramel is partially set, about 15 minutes. 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 dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week. Makes 12. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 4816 Calories (kcal); 212g Total Fat; (38% calories from fat); 31g Protein; 740g Carbohydrate; 600mg Cholesterol; 1404mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 13 Fruit; 42 Fat; 36 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4101
Calories From Fat: 1922
Total Fat: 221.9g
Cholesterol: 488.1mg
Sodium: 770.8mg
Potassium: 888.6mg
Carbohydrates: 518.2g
Fiber: 18.2g
Sugar: 198.7g
Protein: 40.4g