Caramel Apples

INGREDIENTS:

6 large tart apples (Braeburn or Granny Smith’s)

6 wooden skewers for handles
170g (3/4 cup) unsalted butter

330g (1 1/2 cups) packed light brown sugar 180ml (3/4 cup) golden syrup

3/4 (14 ounce) can condensed milk

1 teaspoon vanilla extract

150g (1 cup) chocolate shavings (white, milk and dark) 120g (1 cup) chopped nuts (pistachio, peanuts, walnuts)

Equipment:

Saucepan

Tongs 

Cooks measure 

Thermometer 

Wooden Spoon

Wooden skewers 

Terrrine Jar

Enamel Roaster 

METHOD:

1.Bring a large saucepan of water to a boil. Using tongs dip apples in boiling water for a few seconds, then dry with a tea towel to remove any wax from the peels. Ignore this step if you have unwaxed apples. Set apples aside; when completely cool, insert a wooden skewer firmly into the bottom of each apple for a handle.

2. Refrigerate your apples. A cold apple will cool the caramel as it goes on, which will help it stick better. This step isn’t absolutely essential, but if possible, refrigerate your apples for at least 30 minutes before proceeding.

3. Line a baking tray with parchment paper. Get all your ingredients for the caramel ready. Prepare your toppings by pouring the mixed chopped nuts and mixed chocolate shavings into two separate shallow bowls.

4. In deep sided heavy bottomed saucepan, melt the butter over medium-high heat. Stir in the brown sugar, golden syrup and condensed milk with a wooden spoon. Continue cooking and stirring over medium heat until the temperature of the caramel reaches 115C (240F) on a confectionary thermometer (stir constantly to ensure the caramel doesn’t stick on the bottom of the pan.

5. Remove the pan from the heat. Set the pan aside and let it cool slightly, about 3 to 5 minutes, until it registers about 100C (212F). The caramel will thicken slightly as it starts too cool. Using mitts, carefully transfer the caramel into a bowl.

6. Dip each apple into the hot caramel to completely coat the apple, let the excess caramel drip off. Then hold it upside down for 30 seconds or so to allow the caramel to cool slightly and settle. Then dip three in apples into the mixed chopped nuts, and then the remaining three apples int the chocolate shavings. Place apples on the prepared tray and straight into the fridge to set.