Caramel Apples
For extra goodness, double dip your apples. Yields 9 to 10 apples. Prep time: 25 minutes Cooking time: 85 minutes Cooling time: 40 minutes 2 cups (500 mL) 35 per cent whipping cream 2 cups (500 mL) corn syrup 2 cups (500 mL) granulated sugar 1/2 cup (125 mL) water 1/2 cup (125 mL) sweetened condensed milk 1/2 cup (125 mL) butter, cut into cubes 9 to 10 apples, such as Granny Smith or MacIntosh, washed and dried 9 to 10 Popsicle sticks, thick wooden skewers or chop sticks
In a large, heavy bottomed pot, combine cream, corn syrup, sugar, water, condensed milk and butter; bring just to a boil on medium-high heat, stirring constantly with a wooden spoon. Reduce heat to medium-low; place a candy thermometer in the pot and bring to 235 F (112 C), simmer about 70 minutes or until thickened and deep caramel in colour, stirring frequently.
Meanwhile, line baking sheet with parchment paper. Remove stems from apples; insert Popsicle sticks into the stem end. Place on baking sheet and refrigerate. Remove mixture from heat and carefully pour into a heatproof bowl; let cool to 200 F (100 C), about 10 minutes.
Holding apples by the stick swirl each apple into the caramel mixture, until fully coated; allowing excess to drip back into bowl; scrape excess caramel from bottom. Place on prepared baking sheet and refrigerate for 10 minutes or until just firm. Repeat with remaining caramel for double dipped apples, returning caramel mixture to pot and heating on low if it hardens. Refrigerate until firm; cover with parchment paper and tie at end. Refrigerate for up to three days.
Halloween ideas:
After the final dipping of caramel, dip bottoms of the apples in seasonal Halloween candy, such as candy corn, or candy chocolate pieces. Toasted chopped nuts are another option. Be careful not to use plastic wrap to cover the apples as it will stick to the caramel.