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| 6 med |
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McIntosh apples, washed and stemmed |
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| 2 cups |
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Heavy whipping cream |
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| 2 cups |
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Sugar |
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| 1/4 cup |
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Unsalted butter |
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| 1/2 cup |
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Dark Corn Syrup |
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| 1 |
Insert one 6" long 1/4" dowel into the top of each apple. Place cream, sugar, butter, and corn syrup in a heavy bottomed saucepan, and bring to a boil over medium heat. Continue cooking until the temperature is 245° on a candy thermometer, about 10-12 minutes. Remove from heat, and briefly plunge the saucepan into ice water to stop the caramel from cooking. |
| 2 |
Dip one apple into the caramel, and coat the top and sides with caramel using a spoon. Transfer to a parchment-lined baking sheet to cool. Repeat with the remaining apples. Decorate apples with spun sugar, and serve. |
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| Servings: 6 |
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| Recipe Source |
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Author: Martha Stewart |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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