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Maple Caramel Apples

Popsicle sticks
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 the pan

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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