| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Dark brown sugar |
| 1 1/2 | c | Maple syrup |
| 1/2 | c | Heavy cream |
| 1 | tb | Unsalted butter |
| 10 | Granny Smith or other tart apples; chilled |
INSTRUCTIONS
In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes. Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately. Yield: 10 caramel apple Recipe By : COOKING LIVE SHOW #CL8747 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 10:03:35 -0500 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> NOTES : (Courtesy of Gourmet Magazine)
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