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ultimate caramel apples
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The Daily Recipe
"You don't have to be a four-star chef to eat like a gourmet"
Hello everyone and it's getting prime time for apple
picking at my favorite orchard and I'm getting all ready
to do up some apple delights. Since growing up I favored
the Red Delicious variety, my first attempts at picking a
few years ago brought me a bit of confusion about which apples
are best for which purpose. I had no idea how many different
varieties there were! For my favorite all-around type of apple
I settled on the Gala. These are a medium sized light-golden
apple with a pinkish orange blush like a peach. They've got a
fine, firm and crisp texture combined with a sweet, very juicy
and spicy rich taste and great for baking cooking & snacking
so I'm sure not to waste any in the bushel.
Now occasionally I'll do a repeat of a popular recipe and this
is one of those ones from the "Best Of" which I'm sure you'll
agree by even the name alone that these ULTIMATE CARAMEL APPLES
are a necessary one. I also like to use the Granny Smith apples
just for their tartness since the outsides are so sweet...making
it a perfect combo.
RECIPE: ULTIMATE CARAMEL APPLES
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts
In heavy-bottomed saucepan, combine water and sugar. Over
low heat, stir mixture gently until sugar is completely
dissolved. Increase heat to medium low and cook, without
stirring, until mixture is a dark amber color. Remove from
heat and carefully stir in heavy cream (mixture will bubble
up and spatter a bit, then subside.) Set aside to cool and
thicken. Cover styrofoam with waxed paper to catch caramel
drippings (this will be a stand for caramel apples). Insert
popsicle sticks into bottom center of apples. Dip top half
of each apple into thickened caramel. Insert bottom of
popsicle sticks into styrofoam, allowing apples to stand
upright so caramel runs down sides of each apple. Refrigerate
to harden. Meanwhile, melt white chocolate in top of double
boiler above gently simmering water; stir until smooth.
Transfer melted chocolate to pastry bag fitted with small
writing tip. Drizzle thin, random strips of white chocolate
over each caramel apple. Repeat melting and drizzling with
semi-sweet chocolate. Sprinkle with chopped nuts.
YIELD: 6 Servings
Categories: Apples, Desserts, Treats
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
CHOOSING FRESH APPLES:
Whenever you're shopping for apples, look for hard, fresh-
smelling fruit with a full aroma and a smooth, tight skin.
Good-tasting apples aren't necessarily pretty--some of the
best varieties aren't--but they should be free of bruises
and blemishes. Remember that when an apple ripens, flesh
softens, sweetness intensifies, acidity drops, and color
and aroma increase.
Once you get them home, refrigerate apples and keep them
away from strong-smelling foods, as apples easily absorb
odors. Discard any rotting apples; they emit gases that
are damaging to other apples, fruits, and vegetables.
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