You know its the fall season when you see things like pumpkins, butternut squash, apples, and caramel. :o) I love caramel and I really love caramel apples but they are a special treat I will only make in the fall right around Halloween time. So, I was tickled pink to see that Jane of The Heritage Cook had Chocolate-Dipped Caramel Apples on her blog.
I also made Jane’s Pumpkin Bread recipe but I did not take photos. I was intrigued with how she had you mix chunks of butter into the batter….that was very different to me and while I did exactly as she told, I was nervous about it! I should have known better though because it turned out fabulous and I will make that recipe again since I didn’t get to eat much of it. I didn’t glaze the loaf I made but the next time I make it I will definitely be trying out the glazes also – the loaves look so yummy with the glazes!
Grumpy pretty much consumed the loaf of bread on his own as I made it for him to have while I happened to go back home for the weekend to spend time with my mom, dad and children, not to mention re-list our house (click to view, maybe you’d be interested in the old country home on almost 10 acres? The mls is 27092 if it doesn’t pop right up) :o)
I had a great time this last month going through all of Jane’s blog and will continue to use her as a resource! She offers a lot of knowledge and great recipes. Make sure you check her out!
Chocolate-Dipped Caramel Apples
from The Heritage Cook
2 cups granulated sugar
3/4 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
2 cups heavy cream
3 tablespoons butter, cut in pieces and softened
1/2 tablespoon butter rum extract (Jane uses 1-1/2 Tablespoon Vanilla extract)
1- bag semi sweet chocolate chips
candy sprinkles, crushed toffee, cookies, nuts – you name it, whatever you may like to decorate the apples with!
10 apples, washed and stems removed (I used Honeycrisp apples that I bought at Indian Ladder Farms)
Bring sugar, corn syrup, and honey to a simmer over medium-high heat. Once it starts to simmer, wash the sides down with a pastry brush and water to remove any sugar crystals. Cover and cook for 3 minutes. Remove cover and wash down sides once more. Insert candy thermometer and cook syrup until it reaches 305 degrees.
While syrup is cooking, bring heavy cream to a simmer and keep warm until caramel is to temperature. Once Caramel reaches 305 degrees, add butter and cream….slowly. The syrup will bubble madly when you are stirring in the butter and cream. Once incorporated, return pan to burner and boil until it reaches a temperature of 250 degrees. Remove from heat and transfer to smaller bowl to allow covering apples easier. Let cool 10 minutes. Dip apples and let cool until caramel has hardened. I put them in the refrigerator to help the speed up the process. You may then dip the caramel apples in different varieties of chocolate and toppings.