RECIPE: Chocolate Caramel Apples From Food52

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Credit: Alpha Smoot

We’re in the thick if Cider Week, so to continue a celebration of the almighty New York apple right on through Halloween, we bring you this recipe from Food52. Local varieties can stand on their own, but as shown below, they also dress up well. 

Author Notes: Homemade vanilla caramel, apples from the farmers market and good chocolate raise the status of this old-fashioned Halloween treat — you’ll want to slice these into wedges and serve them at the table. And they are gorgeous. Choose apples that you love, but sample first: The flavor and texture of apples change from week to week in season, and there is no point in making caramel and investing in chocolate unless you start with great apples. I go for juicy apples with a good balance of sweet and tart, such as Braeburns, Jonathans and Pink Ladies, but I keep an eye out for unfamiliar vintage apples to try. There is no need to temper the chocolate for this recipe so long as you store the apples in the refrigerator, which keeps them firm and fresh anyhow. – Alice Medrich

Makes 6 to 8 apples

cups (400 grams) sugar
3/4 cup (235 grams) light corn syrup
1/4 cup (85 grams) honey
1/4 teaspoon salt
cups heavy cream
tablespoons (42 grams) unsalted butter, softened and cut into chunks
tablespoon plus 1 teaspoon vanilla extract
6 to 8 small to medium apples, cold
pound (455 grams) chocolate, coarsely chopped
5 to 6 ounces (140 to 170 grams) chopped toasted nuts (optional)

Candy thermometer
Long-handled silicone spatula or wooden spoon
6 to 8 popsicle sticks

Get the instructions here.

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