- 6 medium McIntosh apples, washed and stemmed
- 2 cups heavy cream
- 2 cups sugar
- 1/4 cup unsalted butter
- 1/2 cup dark corn syrup
- Spun Sugar (http://www.marthastewart.com/285508/spun-sugar)
- Line a baking sheet with parchment paper; set aside. Prepare an ice-water bath. Insert one 6-inch-long 1/4-inch dowel into the top of each apple. Place cream, sugar, butter, and corn syrup in a heavy-bottomed saucepan, and bring to a boil over medium heat. Continue cooking until the temperature registers 245 degrees on a candy thermometer, 10 to 12 minutes. Remove from heat, and briefly plunge the saucepan into ice water to stop the caramel from cooking.
- Dip one apple into the caramel, and coat the top and sides with caramel using a spoon. Transfer to prepared baking sheet to cool. Repeat with the remaining apples.
- Dip a whisk or fork into the sugar syrup, and wave back and forth over an apple to draw out long, fine, threadlike strands. Gather the ends of the strands to form a weblike shape around each apple. Repeat with remaining apples, and serve.
Instead of a fork, Martha uses a cut-off balloon whisk
to spin the sugar webs. When working with hot sugar, it is always a good idea to keep a bowl of ice water nearby in case you burn yourself. Humidity causes spun sugar to soften and disintegrate, so be sure to work in a cool, dry environment.