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Serves Up To 16
Combine the sugar, corn syrup, honey and salt in a heavy-bottomed
3-quart saucepan. Cook over medium heat, stirring with a spatula
or spoon, until the mixture begins to simmer around the edges. Wash
the sugar and syrup from inside the pot with wet pastry brush or
a wad if paper towel dipped in water. Cover and continue to cook
for about 3 minutes.
Meanwhile rinse the spatula or spoon before using it again later.
Uncover the pot and wash the sides once more. Insert the candy thermometer
without letting it touch the bottom of the pot. Cook, uncovered,
without stirring, until the mixture reached 305° F., 5 to 10
minutes.
Meanwhile, bring the cream to a simmer and keep it hot until needed
When the sugar mixture reached 305° F., turn the heat off. Stir
in the butter chunks. Gradually stir in the hot cream; it will bubble
up and steam dramatically, so be careful. Turn the heat back on
under the pot so that the mixture boils energetically but not violently.
Continue to cook, stirring occasionally, until the temperature reaches
250°F., about 30 minutes. Remove the pot from the heat. Stir
in the vanilla. Transfer the caramel into a smaller pot or heatproof
bowl deep enough to dip the apples. Cool for 10 minutes.
Impale each apple on a stick. Holding the stick, dip and appple
into the caramel, allowing the excess to flow back into the pot.
Set the apple on a sheet of wax paper. If the caramel gets too cool
it will slide entirely off the apples! If necessary, reheat gently
(without simmering), then continue to dip. Repeat to coat each apple.
Let the dipped apples set until the caramel is cool and firm, at
least 30 minutes.
Melt 1 pound of chocolate.
Dip each apple into the chocolate, allowing excess chocolate to
flow back into the bowl. Sprinkle with nuts if desired. Set the
dipped apples on a tray lined with wax paper. Apples coated with
untempered chocolate must be refrigerated to prevent discoloration.
Apples coated with tempered chocolate may be kept at room temperature.
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