Recipe#4358

Title: Choc Caramel Apples

rec.food.recipes archive

Yield: 12 Servings
 12 apples
 2 1/4 c whipping cream
 1 1/2 c corn syrup, light
 1 c sugar, granulated
 1/2 c sugar, brown; packed firmly
 3 T butter, unsalted
 1/8 ts salt
 2 ts vanilla
 3 oz bittersweet chocolate, coarsely chopped
 vegetable oil
 walnuts, finely chopped (opt) 
 wooden sticks
 Insert a wooden stick into the stem end of each apple.  Oil a baking
 sheet.
 In a large heavy saucepan, combine the cream, corn syrup, sugars,
 butter and salt.  Cook over medium-low heat, stirring constantly with 
 a wooden spoon for about four minutes until the sugars dissolve. 
 Raise the heat to medium and bring the mixture to a boil.  Insert a
 candy thermometer into the caramel mixture and continue to cook the
 mixture for 25 to 30 minutes until the thermometer registers 240 F.
 and the candy reaches the soft-ball stage.  Stir the mixture
 frequently while it cooks, to keep the caramel from scorching.
 Immediately transfer the hot caramel to a small saucepan to stop the
 cooking process.  Cool the caramel to 220 F.  Stir in the vanilla.
 Holding onto the stick, dip each apple into the hot caramel, turning
 until it is coated.  Scrape off the excess caramel from the bottom of
 the apple onto the edge of the pot.  Place the apple on the prepared
 baking sheet. Place the apple on the prepared baking sheet.  If the
 caramel becomes too thick, heat it gently until it reaches the
 correct consistency. Let the apples sit for 10 minutes or until the
 caramel hardens.
 In the top of a double boiler over hot (not simmering) water, melt the
 chocolate.  Stir frequently until smooth.  Remove the pan from heat.
 Dip the top one-third to one-half of each apple in the chocolate.
 Dip the chocolate coated caramel apples in walnuts if desired.
 ~