Caramel Apples w/Toppings
12 small apples, any variety
12 clean wooden craft sticks (they look like Popsicle sticks)
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups nuts, chopped (peanuts or any other)
1 1/2 cups Crushed Butterfingers (or any candy bar you like)
White chocolate (optional) *
Milk Chocolate (optional)*
Wash and completely dry the apples.
Insert a stick into the stem end of each, and place toppings in bowls.
Line two baking sheets with wax paper.
Place the chopped nuts into one of the lined pans, and use the other lined sheet for apples with other toppings.
Fit a heavy-bottomed saucepan with a candy thermometer.
Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280º F (firm ball); at this point the syrup will be golden.
Remove from the heat and carefully swirl in the remaining 1/4-cup of cream and the vanilla.
Use caution; this is very hot and it may splatter.
While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off.
Dip the bottoms into the chopped nuts and toppings of your choice.
Arrange the apples on waxed paper-lined cookie sheets.
Once the apples have cooled, use a fork or spoon to drizzle melted chocolate over apples for an added decorative touch.
Tips: *Vanilla caramels or Kraft caramels can be used to save time. One pound covers 12 small apples; you can find Vanilla caramels.
*For turtle apples while caramel is still sticky place pecan halves on apples. Then dip in melted milk chocolate making sure to completely coat. Let excess drip off and place on wax paper lined baking sheet to cool.
Posted by b2_Ca.