What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN.
The crunchy texture and slightly sour flavor of Granny Smith apples work nicely with this particular caramel apple combination. But feel free to substitute any locally grown apple with the same characteristics.
Craft sticks give these apples an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, chopsticks will work in a pinch.
Game plan: You’ll have a bit of caramel left after dipping the apples, so try making some soft caramels with the excess. To do so, pour the remaining caramel into a parchment-lined, 9-by-5-by-3-inch loaf pan and, if desired, sprinkle with sea salt. Let sit at room temperature until it’s set. Remove the caramel from the pan and cut it into 1-inch pieces.
This recipe was featured as part of our Tricked-Out Caramel Apples project.
For the coating:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...