Prep Time 5 minutes Cook Time 30 minutes
Here, an addictively delicious caramel sauce stands in for the usual candy coating, and you eat the apples fondue-style, with no messy unwrapping of store-bought caramels, and no apples abandoned with their coating bitten off. You will be hooked - especially since leftover sauce can be refrigerated and reheated to drizzle over ice cream, bananas, or pound cake. Just take care making the caramel: you'll want to be sure to use a deep pot, as the cream bubbles quite furiously when it hits the hot sugar.
by Catherine Newman
What you'll need
- 4 apples, cored and cubed
- 1 1/2 cup sugar
- 1 1/4 cup heavy cream
- 1/2 cup water
- 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Notes:
Serves 8
How to make it
- In a heavy saucepan, bring the cream to a boil over medium-high heat, then remove from the heat and whisk in the vanilla and salt.
- In a different deep, heavy saucepan (light-colored, since you'll need to see the color of the caramel as it cooks), stir together the sugar, water, and corn syrup, then bring to a boil over medium heat, and cook without stirring until it starts to turn golden around the edges (5-8 minutes). Now continue cooking, swirling the pan by the handle, until the sugar turns a deep amber (around 10-15 more minutes), watching to be sure the caramel doesn't burn.
- Turn off the heat and add the hot cream. Be very careful: it will froth up very high and steam at first, but will settle down as you stir it. When the caramel is nice and smooth, pour it carefully into a bowl and allow it to cool for fifteen minutes or so before eating with apples and toothpicks for dipping.
