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Caramel-Dipped Apples

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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 cn Sweetened condensed milk; (14-ounce)
2/3 c Dark corn syrup
1/3 c Pure maple syrup
1 1/2 ts Vanilla extract
1 ts Robust-flavored; (dark) molasses
1/4 ts Salt
12 Chopsticks
12 md 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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