20 small apples
20 apple sticks or bamboo skewers
4 cups sugar
2 cups brown sugar
2 cups water
3 tsp whole cloves

Line 2 large baking sheets with waxed paper or heavily buttered foil. Remove stems from apples. Insert 1 chopstick or skewer into stem end. Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and 1 1/2 teaspoons cloves in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 285F (soft-crack stage), about 20 minutes. Remove pan from heat. Immediately dip 1 apple into caramel, coating completely and allowing excess to drip back into pan. Stand apple on prepared sheet. Repeat with 9 more apples.

Make caramel again in clean saucepan with remaining ingredients. Dip remaining apples.

Note 1: This makes a crunchy caramel coating.
Note 2: Pans can be cleaned easily by soaking in water.
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