Caramel Apples

So anyone that knows me knows that I don't like caramel. Growing up I always dreaded caramel in candy bars. I always had to cut open the chocolates in a chocolate box to make sure I didn't get a caramel one, and I'd actually even turn down a dessert if it was caramel flavored. That has changed slightly since opening the bakery and making our own caramel. Our caramel is so good I will eat it, but it's still not my first choice. But, for some reason Caramel Apples have always been the exception to my rule. I absolutely love Caramel Apples, and especially in the fall. When I was a kid Caramel Apples were part of what made the Pumpkin Patch so fun. Picking out the perfect pumpkin was great, but coming home with Caramel Apples was even better.

So, Jackie who is our Assistant Manager brought in a huge bag of fresh apples from her Mother in Law's tree. So, of course we decided to make Caramel Apples. And I have the perfect Caramel Apple recipe for you below. The apples we used were very very small, they were little babies. So, if you have regular sized apples you'll probably only get to cover half the amount that we did. The best thing about making them yourself is you can top them any way you want. I always wanted just plain Caramel Apples when I was a kid, without the peanuts. Not saying I didn't eat them with peanuts too, because of course I did, but I always thought it was extra special when I got a plain one. That's why making them yourself is so much better because you can make them any way you want! Top them with other things like chocolate chips, melted chocolate, pistachios and more. 

Caramel Apples

Makes 8 Small Apples

Caramel

340 grams (1 1/2 cups) organic cane sugar

1 stick (113 grams) organic salted butter

1/2 cup organic heavy whipping cream

Toppings

organic roasted & salted peanuts, chopped

all natural rainbow sprinkles (find here)

all natural chocolate sprinkles (find here)

Method First, have apples washed, dried and ready with sticks inserted into centers.

Have a baking sheet with parchment paper or a 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.