The Ultimate Caramel Apple
1 cup water
1 cup granulated sugar
1/2 cup heavy cream
10-inch square piece of Styrofoam
6 ice cream sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semisweet chocolate, finely chopped
1/4 cup coarsely chopped natural pistachios
Red Hots or other small candies
Gold Leaf (optional)
- In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken.
- Cover Styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert ice cream sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of ice cream sticks into Styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden.
- Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small (#1) writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semisweet chocolate. Decorate each apple with pistachios, Red Hot candies, and a few small pieces of gold leaf, if desired. Serve or refrigerate to serve later.
Makes 6 caramel apples.
Nutritional Information Per Serving (1/6 of recipe): Calories: 493; Protein: 4g; Fat: 20g; Carbohydrate: 83g; Fiber: 6g; Sodium: 12mg; Cholesterol: 27mg.
Recipe and photograph courtesy of the Washington Apple Commission.