Looking to serve apples as a special autumn treat? Imagine the surprise on your friends and family’s faces when you bring out a tray of crisp apples, swirled in rich caramel, and rolled in crunchy almonds or peanuts. These caramel apples make excellent gifts, just wrap in a cellophane bag and tie with a bow.
Cook Time: 45 minutes
Yield: 12 caramel apples
- 12 large apples
- 228 g / 1 cup Mirage margarine
- 266 g / 1 1/3 cup granulated sugar
- 290 g / 1 1/3 cup dark brown sugar, packed
- 180 ml / 3/4 cup golden corn syrup
- 400 ml / 1 2/3 cup sweetened condensed milk
- 3 g / 1/2 tsp salt
- 5 ml / 1 tsp vanilla extract
- 150 g / 1 cup almonds or peanuts, chopped (optional)
- 12 wooden craft sticks, chopsticks or thick wooden BBQ skewers
- Line a baking sheet with foil and grease with Mirage margarine.
- Wash and thoroughly dry apples. Remove stems and push wooden sticks into stem end through 3/4 of the apple core.
- In a heavy-bottomed saucepan on medium heat melt the Mirage margarine, sugars, corn syrup, condensed milk and salt together and bring mixture to a boil while stirring continuously.
- Reduce heat to medium low and stirring frequently allow mixture to gently bubble until the temperature on a candy thermometer reaches 115°C (240°F) (a small amount dropped into an ice water bath should form a soft sticky ball). Remove from heat and stir in the vanilla.
- Pour caramel into a heatproof bowl and dip each apple in, turning gently to coat. Hold coated apple over bowl for a few seconds to allow excess caramel to drip off. Roll in crushed nuts if desired.
- Place apple on foil lined sheet and when all are coated refrigerate at least 1 hour before serving. Caramel apples will keep up to three days in the refrigerator.
- If caramel starts to thicken while dipping apples rewarm gently over a pan of simmering water or in the microwave (checking consistency every 15 seconds).