A Basic Caramel Apple is delicious as is, but it’s like a blank canvas: It can have endless mixtures of flavors layered on. Here, a caramel-coated Granny Smith gets a roll in a combination of toasted almonds and sesame seeds. Stuffed inside, sweet marzipan (almond paste) with a dash of five-spice powder adds an unexpected twist.
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 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: