The Big Apple
Ok I needed a reason to justify my strong craving for some candy, I mean really... who doesn't crave a sweet treat from time to time!
It is Halloween time right? Ok, well that's good enough for me! Now so that I don't feel completely guilty about my desire to indulge in a sweet treat, I thought it would be a great idea to add a little fruit to my craving! So supposedly an apple a day keeps the doctor away, right? Isn't that what "they" say? Well in this case with an ooey gooey, smothered and covered, salted caramel- APPLE ,you may visit the dentist a little more often but your tastebuds will be satisfied!
As we all know, the weather is changing, the colorful leaves are beautiful, and the warm cider is brewing. At Beauty Intoxicated that means's it's time for some fun holiday gatherings! Let’s keep the party going!
Halloween is just 1day away and with daily Harvest celebrations taking place we all need a traditional favorite to get us in the spirit of the season, right? Of course! One of my personal holiday favorites is Caramel and Candy Apples! Oh so yummy, and oh so GOOD! This fun treat is easy to make and a sure crowd pleaser!
Follow the recipe below and you’ll be a hit at your next gathering! Tell them Chef Tiff sent ya!!
Unsalted butter, for parchment paper
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red or green food coloring, (optional)
6 medium apples, or 12 lady apples
Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer (purchase at your local cake and hobby shop) and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
9 assorted apples, room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup heavy cream, room temperature
3/4 cup coarsely chopped cashews, for dipping
Flaky sea salt, such as Maldon, for pressing
2 ounces white chocolate, chopped
Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.
Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, and then try again.
Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.
Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.
Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.
Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes
Now that's what I call TASTY!!!!
article edited by @royalbeautyV