Wednesday, 26 November 2014

In the Kitchen: Caramel Apples for the Holidays



When you have lots of family and friends under one roof during the  holidays it's fun to make something in the kitchen together. Making  Caramel Apples is the perfect customizable treat for all
your guests and is especially fun to do with the little ones! I recently had a girls night and invited a couple of my girlfriends over to make these yummy treats. I found this amazing apple cider based caramel sauce recipe in Feast Magazine from Christy Augustine. I hope you have as much fun as we did making and eating these festive treats! 


Ingredients

Makes 12

12 lollipop stick

12 local apples, (ripe but firm) washed, dried, stems removed

1 to 2 cups crunchy bits (toasted nuts, chocolate chips, cookie crumbs, or even candy bars chopped up, I used Heath bars)

1 quart local apple cider

1 stick unsalted butter, cubed

1½ cups heavy cream

2 cups granulated sugar

1 14-oz can sweetened condensed milk

½ tsp kosher salt

¼ tsp ground cardamom

¼ tsp ground ginger

freshly ground black pepper





Instructions

  1. Insert lollipop sticks into top of your apples. I had to use a hammer to get the sticks into each apple! Line two cookie sheets with parchment paper and place crunchy bits of your choice on one sheet. (Note that the size of your apples will affect your yield.)
  2. In a saucepan over high heat, boil cider until reduced to about ½ cup of syrup, about 1 hour.
  3.  Off the heat, add butter and mix until well-combined. In another heavy-bottomed saucepan, whisk cream, sugar and condensed milk until well-combined. 
  4. Cook on low just until the sugar is dissolved, then add cider mixture. Continue to boil on medium-high heat, using a candy thermometer and stirring frequently until the temperature is  242┬║F and the caramel is a deep golden brown, about 30 minutes.
  5. Remove from the heat, and add salt and spices. Caramel can be made to this stage and re-warmed later to dip apples in, if time is an issue. 
  6. While caramel is still hot (or after re-warming), dip or roll each apple in caramel to coat, then allow excess to drip off before dipping the bottoms into crunchy bits. Move finished apples to the other sheet tray and leave at room temperature to cool. Dipped apples can be kept at room temperature for 4 to 5 days if bagged or wrapped in cellophane.



From the Harvest Table, Happy Thanksgiving!
Amber

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