This weeks dessert is a classic favorite~Caramel Apples. I used this opportunity to welcome fall, my favorite season, although it has yet to come to the desert. I hope it gets here soon~We are ready for cooler weather!!
Welcome Fall, Caramel Apples!
(adapted from taste of home.com)
1 cup Butter
2 cups packed Brown Sugar
14 oz. Sweetened Condensed Milk
1 cup Light Corn Syrup
1 teaspoon Vanilla Extract
1 cup chopped Cashews
8 sticks for Apples
8 Granny Smith Apples
I used long skewers as the sticks for the apples.Â
I wanted them rather long. I measured the first one,
then used it as a guide to cut the others.
Wash and dry the apples, insert the sticks and thenÂ
refrigerate the apples until you are ready to dip.
In a heavy pan combine butter,
brown sugar,
milk,
and corn syrup.
Bring the mix to a boil over medium high heat.Â
Cook and stir constantly until mix reaches 248 degrees.Â
This will take about 30-40 minutes.
248 degrees is the firm ball stage.
Please remember to keep a close eye on your temperature.
Allowing the mix to get too hot can ruin it.
Dip each apple in the hot caramel.
Allow the caramel to drip off slightly.
Place the chopped cashews on a plate.
Cover bottom and a little bit up the side with cashews.
You may have to help the cashews on to the apple
by patting them on with your hands.
Set the apple on a parchment lined cookie sheet.
Let cool.
Decorate the apples however you would like!
Thank you for joining me today!
Please join The Freshman Cook Sunday forÂ
next weeks menu and grocery list!
See you then!!
