Fall is for Caramel Apples! Get the recipe below.
Recipe by Mimi Council.
Caramel Apples
Makes 8 Small Apples
Toppings
organic roasted & salted peanuts, chopped
all natural rainbow sprinkles (find here)
all natural chocolate sprinkles (find here)
Caramel
340 grams (1 1/2 cups) organic cane sugar
1/2 cup (113 grams) organic salted butter
1/2 cup organic heavy whipping cream
Method First, have apples washed, dried and ready with sticks inserted into centers. And line a baking sheet with parchment paper or silicone mat.
Have toppings ready in small dishes for rolling apples in.
In a medium saucepan, add the sugar and put over medium heat. Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid.
Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added. Once about half the cream is added you can add more at a time until it is completely combined. Remove the caramel from the heat and start to dip apples into the caramel.
If adding toppings, roll apples in toppings immediately so they stick to the hot caramel. Place on baking sheet until cool.
Store room temperature for up to 7 days.
High Altitude - Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!