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Maple Caramel Apples
1 lb Dark brown sugar
1 1/2 c Maple syrup
1/2 c Heavy cream
1 tb Unsalted butter
12 Lady apples; chilled
Rinse, dry and stem the apples. Insert a popsicle stick into the stem end
of the apples and set aside.
In a deep heavy saucepan combine the brown sugar, maple syrup, and cream
and cook the mixture over moderate heat, stirring and washing down any
sugar crystals clinging to the sides of the pan with a brush dipped in cold
water, until the sugar is dissolved. Bring the mixture to a boil and boil
it, undisturbed, until a candy thermometer registers 250 degrees. Remove
from the heat, add the butter, and swirl the pan gently until the butter is
melted. Let the maple caramel cool for 5 minutes.
Holding the apples by the popsicle end, dip an apple, one at a time, in the
maple caramel, coating them well and letting the excess drip off. Put the
apples on buttered baking sheets until the maple caramel is cool and firm.
Yield: 12 apples
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