If the weather doesn’t tell you,
it’s time to BREW UP some caramel apples,
the calendar will.
Forget the green-dyed corn syrup eyeballs and put real food into your body. Make some beautiful caramel apples! This recipe is the best EVER! As an ex-chocolatier/owner of my own belgian chocolate shop, believe me when i tell you, i’ve dipped probably a half a million- without exaggeration.
Have you tried DIPPING APPLES but the caramel slides off onto the parchment paper? It won’t happen with this recipe!
Get your hot pads ready, tell your kids to stand back, and get your wire whisk ready to stir your arm off. It will get hot- so hot it will boil. It will be sticky. The caramel will hiss at you like a snake as you move it around the kettle. But don’t worry. As long as you,
AND WATCH THE TEMPERATURE LIKE A NEWBORN BABY, YOU ‘VE GOT THIS.
8 apples (Tip: pick a variety you like to eat plain)
8 popsicle sticks
1 cup unsalted butter
2 cups packed brown sugar
1 cup maple syrup (corn syrup is naughty for you- it will not taste “mapley,” i promise)
1 14 oz. can sweetened condensed milk
1 tsp cinnamon (you’ll taste a hint but it will not be overbearing)
1 tsp vanilla extract
seeds from one vanilla bean
toppings: crushed peanuts, semi-sweet mini chocolate chips, sliced almonds, use your real food imagination! Put them in shallow bowls for easy rolling.
Will need: hot pads, whisk, medium kettle, and a candy thermometer. (You cannot make this without a candy thermometer. They are cheap and available everywhere.)
Directions: Have all your toppings, parchment paper and poked apples ready. In a medium kettle over med-high heat, melt the butter. Add brown sugar and stir to combine. Add the maple syrup and cinnamon. Stir to combine again. Add the sweetened condensed milk and return to a med-high heat.
Bring to a boil. Insert candy thermometer while stirring constantly. When temp reaches 235 degrees, remove from heat, add the vanilla(s) and stir some more. Start dipping your apples immediately. The longer you wait, the thicker the caramel gets as it cools. Life is short, so dip them all the way. Roll them immediately in your toppings and set onto parchment paper so the caramel doesn’t stick to the surface. Wax paper works too.
If you want to get fancy, you can decorate your popsicle sticks with ribbon or beads. But save all the fun color for the decorations! No one needs to eat artificial food dye.
Share and enjoy with family and friends…
ABOUT THE AUTHOR: Amy Baker Wambold is author of her real food blog, http://www.junkfoodjournal.com. Amy was named a “Food Revolution Hero” by Jamie Oliver’s Food Revolution in 2013, after she was interviewed as one of their dedicated Ambassadors. Her blog stemmed from her passion to reach out and raise awareness to parents to monitor the sugar levels going into their children and to shed light on her family’s real daily struggles trying to dodge most of the sugar, food dye, and fake food. After her first year blogging, Amy brought the focus over to a more positive side- celebrating real food! This year, Amy is stepping into recipe testing and development so her readers can cook right alongside of her- because together, we inspire, and make change happen.