Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Caramel Apples
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 884
- Total Fat
- 41 g
- Saturated Fat
- 23 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 4 g
- Sugar
- 129 g
- Protein
- 2 g
- Cholesterol
- 120 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 884
- Total Fat
- 41 g
- Saturated Fat
- 23 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 4 g
- Sugar
- 129 g
- Protein
- 2 g
- Cholesterol
- 120 mg
- Sodium
- 37 mg
Ingredients
Directions
- Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
- Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
- Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
- Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.
