Autumn is the season of crisp apples, caramel colours and cozy delights! Why not make up some caramel apples at home? Celebrate the season and all of it’s goodies.
Photography by Simon Watson; Martha Stewart Living October 1999
Caramel Apples - Martha Stewart Living, October 1999
If the caramel becomes too stiff to coat the apples, rewarm it slightly over medium heat until it softens. In place of store-bought dowels, you can gather twigs that are about 6 inches long, and us them for the handles.
2 cups nuts, such as almonds or hazelnuts
6 small Granny Smith or other firm apples
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
1. Heat oven to 350 degrees. Spread the nuts on a baking pan. Bake until they are fragrant, several minutes. Transfer the nuts to a bowl to cool. If using hazelnuts, rub them while warm in a clean kitchen towel to remove the skins. Roughly chop the nuts, and set them aside.
2. Carefully wash and dry twigs. Insert a 6 inch twig in the centre of each apple. Set the apples onto an 11×17 inch baking sheet lined with parchment or waxed paper. Set aside. Fill a medium bowl with ice and water and set aside.
3. Place the sugar, corn syrup, heavy cream, and butter in a small saucepan, and bring the mixture to a boil over medium-high heat, stirring to combine. clip on a candy thermometer, and boil the mixture until the temperature reaches about 260 degrees, it will take about 20 minutes. Immediately plunge the saucepan into the ice water to stop the cooking. Working quickly, dip the apples one at a time into the caramel, and place them onto the lined baking sheet. Roll the bottom of the apples in the reserved toasted nuts. Transfer to a serving platter as soon as set, and serve immediately.