Tastē Thursday~ Fall always brings a tantalizing display of caramel apples in glass bakery cases across the country. The idea of the caramel apple appeals to me - a healthy snack with a bit of sweetness to make it dessert. Unfortunately, I've always found the reality of the caramel apple a bit disappointing. They are often difficult to eat, falling off of the stick and leaving you to somehow hold and eat a sticky apple. For those of us with a bit more of a sweet tooth, there is also often a lot of apple left to eat once all of the outer, yummy caramel is bitten off...unless of course you have a rather small caramel apple (which is not usually the case with the delicious, candy sprinkled, chocolate swizzled, gooey caramel apples in those bakery cases begging to be bought).
Well, a few weeks ago I saw something I knew I had to try - inside out caramel apple slices. It seemed like the perfect fix to all of my caramel apple dilemmas. First, they are cut into slices, making them easy to eat even for the wee ones in my house. Second, each apple bite comes with a scrumptious bite of caramel. No more mess, and no more leftover, caramel-less apple!
These delicious morsels are flexible! If you are trying to make a healthy snack with a touch of caramel, scoop out less apple. If these are for dessert and indulgence is okay, scoop a bit more apple out and fill with more caramel. I was short on time today, so I did not do anything fancy, but if you like dressed up caramel apples, add some chopped nuts, a drizzle of chocolate, or anything else your sweet tooth desires. It was a delicious treat to bite into a cold, crisp apple and enjoy all of yumminess off this fall tradition without any of the disappointments.
Well, a few weeks ago I saw something I knew I had to try - inside out caramel apple slices. It seemed like the perfect fix to all of my caramel apple dilemmas. First, they are cut into slices, making them easy to eat even for the wee ones in my house. Second, each apple bite comes with a scrumptious bite of caramel. No more mess, and no more leftover, caramel-less apple!
These delicious morsels are flexible! If you are trying to make a healthy snack with a touch of caramel, scoop out less apple. If these are for dessert and indulgence is okay, scoop a bit more apple out and fill with more caramel. I was short on time today, so I did not do anything fancy, but if you like dressed up caramel apples, add some chopped nuts, a drizzle of chocolate, or anything else your sweet tooth desires. It was a delicious treat to bite into a cold, crisp apple and enjoy all of yumminess off this fall tradition without any of the disappointments.
Inside Out Caramel Apples
Ingredients
2-3 large Granny Smith or other preferred apple
3 tablespoons fresh lemon juice
3/4 cup sugar
1/4 brown sugar
1/2 cup whipping cream
4 tablespoons butter
1/4 cup light corn syrup*
1 teaspoon vanilla extract
Directions
Attach a candy thermometer to a sauce pan.** In pan over high heat, combine both sugars, cream, and corn syrup. Stir until the sugar dissolves. Allow the mixture to come to a boil, stirring occasionally until it reaches 230F. Add butter and vanilla, continue cooking and stirring until temperature reaches 240F. Remove from heat and stir until mixture is no longer bubbling.
While caramel cools for about 10 minutes, cut your apples in half. Using a melon baller, scoop out the core and insides leaving the apple wall intact.*** Spoon lemon juice onto the apples to keep them from browning.
Using a paper towel, wipe the apples down, making them as dry as possible to ensure the caramel sticks. Pour warm caramel into the hollowed out apples until it is even or just below the top. Chill in the refrigerator until the caramel has set, about 15 minutes. Cut the apples into even slices and serve.
Notes
*You can you use 2 tablespoons light corn syrup and 2 tablespoons honey.
**Test your candy thermometer prior to using to ensure accuracy and adjust for altitude (www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart).
***If you want a lot of caramel, scoop until apple thickness is about 1/4 inch thick.
Ingredients
2-3 large Granny Smith or other preferred apple
3 tablespoons fresh lemon juice
3/4 cup sugar
1/4 brown sugar
1/2 cup whipping cream
4 tablespoons butter
1/4 cup light corn syrup*
1 teaspoon vanilla extract
Directions
Attach a candy thermometer to a sauce pan.** In pan over high heat, combine both sugars, cream, and corn syrup. Stir until the sugar dissolves. Allow the mixture to come to a boil, stirring occasionally until it reaches 230F. Add butter and vanilla, continue cooking and stirring until temperature reaches 240F. Remove from heat and stir until mixture is no longer bubbling.
While caramel cools for about 10 minutes, cut your apples in half. Using a melon baller, scoop out the core and insides leaving the apple wall intact.*** Spoon lemon juice onto the apples to keep them from browning.
Using a paper towel, wipe the apples down, making them as dry as possible to ensure the caramel sticks. Pour warm caramel into the hollowed out apples until it is even or just below the top. Chill in the refrigerator until the caramel has set, about 15 minutes. Cut the apples into even slices and serve.
Notes
*You can you use 2 tablespoons light corn syrup and 2 tablespoons honey.
**Test your candy thermometer prior to using to ensure accuracy and adjust for altitude (www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart).
***If you want a lot of caramel, scoop until apple thickness is about 1/4 inch thick.
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