Caramel Lady Apples
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Martha Stewart Living, October 1997
- Yield Makes 12
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Ingredients
- 12 lady apples, washed and stemmed
- 2 cups hazelnuts, toasted, peeled, and chopped
- 1 cup sugar
- 1/4 cup dark corn syrup
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Directions
- Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
- Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees.on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.
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I wanted caramel apple dip. I used this recipe and it turned out well. Caramel always takes longer to cook than you expect and this was no exception. Once it cooled it was too hard for what I needed it for. I added some milk and warmed it until it was smooth. Just what I was looking for. I know I could have melted candies but I have a thing about making it from scratch if I can.