Post by chief_cook2 on Sept 27, 2004 15:45:33 GMT -6
2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
2 cups heavy cream
3 tablespoons heavy cream
3 tablespoon unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon vanilla extract
up to 16 small apples, cold
1 1/4 pounds chocolate
5 to 6 ounces chopped toasted nuts (optional)
up to 16 Popsicle sticks
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 apple 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.