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2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
2 cups heavy cream
3 tablespoons unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon vanilla extract
Up to 16 small to medium apples, cold
1 1/4 pounds chocolate
5 to 6 ounces chopped toasted nuts (optional)
Long-handled silicone spatula or wooden spoon
Up to 16 Popsicle sticks
|Combine the sugar, corn syrup, honey, and salt in a heavy-bottomed 3-quart saucepan. Cook over
medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges.
Wash the sugar and syrup from inside of the pot with a wet pastry brush or a wad of paper towel
dipped in water. Cover and continue to cook for about 3 minutes. Meanwhile rinse the spatula or spoon
before using it again later. Uncover the pot and wash the sides once more. |
|Insert a candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without
stirring, until the mixture reaches 305°F, 5 to 10 minutes.
Meanwhile bring the cream to a simmer and keep it hot until needed.
|When the sugar mixture reaches 305°F, turn the heat off. Stir in the butter chunks. Gradually stir
in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the
pot sot that the mixture boils energetically but not violently.
|Continue to cook, stirring occasionally, until the temperature reaches 250°F, about 30 minutes.
Remove the pot from the heat. Stir in the vanilla. Transfer the caramel to a smaller pot or heatproof
bowl deep enough to dip the apples. Cool for 10 minutes.
|Impale each apple on a stick. Holding the stick, dip an apple into the caramel, allowing the excess
to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool, it will
slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip.
Repeat to coat each apple. Let the dipped apples set until caramel is cool and firm, at least 30 minutes.
|Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back
into the bowl. Sprinkle with nuts, if desired. Set the dipped apples on a tray lined with wax paper.
Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated
with tempered chocolate may be kept at room temperature.