推油按摩
- 8 to 10
small–medium Granny Smith or Pink Lady apples - 8 to 10 wooden sticks
- 1
cup unsalted butter (2 sticks) - 2 cups packed light brown sugar
- 1
cup light corn syrup - 14
oz can sweetened condensed milk - 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup chopped peanuts or pecans (optional)
- 1 cup cookie crumbs or crushed pretzels (optional)
- 1/2 cup mini chocolate chips or candy pieces (optional)
- 2 oz white or dark chocolate for drizzle (optional)
Equipment
- heavy-bottomed saucepan
- candy thermometer
- wooden sticks
- baking sheet
- Parchment paper
- mixing spoon or silicone spatula
- small bowls for toppings
Method
- Wash apples in very hot water with a splash of vinegar. Dry well and chill 20 minutes. Remove stems and insert sticks. Line a baking sheet with parchment.
- In a heavy saucepan combine butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the caramel reaches 245°F to 246°F (soft-ball stage), 10 to 12 minutes.
- Remove from heat. Stir in vanilla and salt. Let bubbles subside 30 seconds.
- Tilt the pan and dip each apple, swirling to coat. Let excess drip, then scrape the bottom on the pan rim.
Immediately roll in toppings or sprinkle while tacky. Set on parchment. - Cool 20 to 30 minutes until set. Drizzle with melted chocolate if desired.
推油按摩
色橹橹欧美在线观看视频高清: 380kcal
Notes
Microwave shortcut: Melt 22 oz soft caramel squares with 2–3 tbsp heavy cream, stirring every 30 seconds until smooth. Mini caramel apples: Use a melon baller, skewer, and chill. Keep warm: Use low heat or a slow cooker. Storage: Wrap cooled apples in parchment then plastic; keep at room temp for 2 days or refrigerate for up to 4.