Recipe: Muscovado Caramel Apples

[Guest guest]

I tried making the caramel with both light and dark Muscovado sugar, and

the dark came out so much more decadent I adapted this recipe from a

recipe I found in an old Bon Appetite magazine.

 

I am making these this weekend!

 

One tip .. if you want them drizzled with chocolate ..melt chocolate

chips - OR a broken up chocolate bar - in a ziplock baggie in the

microwave, cut a tiny hole in a bottom corner of the baggie and squeeze

over apples - like using a pastry bag

 

Happy Halloween!!!!!!!!!!!!!

 

*Smile*

Chris (list mom)

 

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Better Than Ever: Muscovado Caramel Apples

 

MUSCOVADO CARAMEL-DIPPED APPLES

12 servings

 

Making the caramel requires the use of a candy thermometer. Test it for

accuracy before starting. Attach it to the side of a medium sized

saucepan of water, and boil the water for three minutes. The thermometer

should register 212°F. If it doesn't, take the difference into account

when reading the temperature.

 

1-pound dark brown unrefined Muscovado sugar

1 cup (2 sticks) unsalted butter

1 14-ounce can sweetened condensed milk

1/3 cup pure maple syrup

1/2 teaspoons vanilla extract

6 Tbsp water

1/4 teaspoon salt

12 popsicle sticks

12 medium organic apples (I.e. Granny Smith, Red Delicious, Gala)

Chopped nuts {or seeds}(optional) *

Melted dark, milk and/or white chocolates

Whipping Cream (if needed)

 

*My son has a potentially life threatening nut allergy, so instead of

using nuts we will be chopping up a mix of raw green pumpkin seeds and

tamari seasoned pumpkin seeds and using them to garnish.

 

Combine first 7 ingredients in heavy 2 1/2-quart saucepan (about 3

inches deep). Stir with wooden spatula or spoon over medium-low heat

until sugar dissolves (no crystals are felt when caramel is rubbed

between fingers), occasionally brushing down sides of pan with wet

pastry brush, about 15 minutes.

 

Clip candy thermometer onto the side of the pan. Increase heat to

medium-high; cook caramel at rolling boil until thermometer registers

236°F, stirring constantly but slowly with clean wooden spatula and

occasionally brushing down sides of pan with wet pastry brush. Remove

caramel from heat. Keeping the thermometer in the caramel to monitor,

cool, without stirring, to 200°F which will take about 20 minutes.

 

While caramel cools, line 2 baking sheets with foil; butter the foil or

use waxed paper to line the baking sheets. Push 1 popsicle stick into

stem end of each apple. Set up nuts and melted chocolates if you'll be

using them to decorate also.

 

Holding the popsicle stick, dip 1 apple into 200°F caramel, submerging

all but very top of apple. Lift apple out, allowing excess caramel to

drip back into bowl. Turn apple caramel side up and hold for several

seconds to help set caramel around apple. Place coated apple on prepared

foil (or waxed paper). Repeat with remaining apples and caramel, spacing

apples apart (caramel will pool on foil). If caramel becomes too thick

to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk

caramel in bowl over low heat to thin.

 

Chill apples on sheets until caramel is partially set, about 15 minutes.

Lift 1 apple from foil (waxed paper). Using hand, press pooled caramel

around apple; return to baking sheet. Repeat with remaining apples.

 

Firmly press nuts into caramel; return each apple to baking sheet. Or

dip caramel-coated apples into melted chocolate, allowing excess to drip

off, then roll in nuts or drizzle melted chocolate over caramel-coated

apples and sprinkle with decorations.

 

Chill until decorations are set, about 1 hour. Cover; chill up to 1

week.

[Guest guest]

OH Chris that's just about as decadent as you can get.

 

You my dear are evil when it comes to trying to stick to a sensible diet.

 

.... LOL...okay you're not really evil, but man can you make my mouth water..

 

 

 

 

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