Caramel Apples
- Level: Easy
- Yield: 10 apples
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 592
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 86
- Dietary Fiber
- 5
- Sugar
- 78
- Protein
- 4
- Cholesterol
- 44
- Sodium
- 677
- Total: 40 min
- Active: 40 min
Ingredients
10 medium Granny Smith apples
Nonstick cooking spray, for spraying the baking sheet
2 cups chocolate sandwich cookies, such as Oreos, cream filling removed
2 cups sugar
1 cup buttermilk (see Cook's Note)
1/2 cup (1 stick) salted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Heavy cream, to thin the caramel, if necessary
Sea salt, for sprinkling
One 12-ounce bag white chocolate chips
Directions
Special equipment:
10 popsicle sticks or chopsticks and a candy thermometer- Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
- Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
- In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
- Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
- After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
- Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.
Cook’s Note
Adding vinegar to milk makes buttermilk. You can use a different acidic component like lemon juice for the same effect. Use this tip when a recipe calls for buttermilk and you don't have any on hand.