Caramel “Crab” Apples
Caramel apples are a favorite sweet treat among children (and adults) during the fall season. We made our own little candy apples using an heirloom variety called lady apples, which are about the size of a clementine tangerine. These bite-sized caramel apples are a cute and fun treat that you can make ahead of time for your party.
- 1 cup 1 cup 1 cup Heavy Whipping Cream, Organic
- 5 Tbsp 5 Tbsp 5 Tbsp Butter, Salted
- 1 tsp 1 tsp 1 tsp Salt
- 1 1/2 cups 1 1/2 cups 1 1/2 cups Maple Sugar
- 1/4 cup 1/4 cup 1/4 cup Maple Syrup, Pure
- 1/4 cup 1/4 cup 1/4 cup Water
- 10 whole 10 whole 10 whole Apple, organic, we used Lady Apples, which are generally available in October, and are quite small. You can use any variety of apple, though.
- 1/2 cup 1/2 cup 1/2 cup Dark Chocolate Chips
- This recipe is from our cookbook: Gather
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small saucepan, combine the heavy cream, butter, and salt together over medium-high heat.
- Allow the cream to come to a boil. Then, reduce the heat, and set the pan aside.
- In a separate medium saucepan, add the maple sugar, maple syrup, and water.
- Stir the ingredients until they are dissolved as you heat them over medium-high heat.
- When the mixture starts to bubble, add the heavy cream mixture from the small saucepan.
- Turn up the heat slightly, stirring frequently. When the caramel reaches 250 degrees Fahrenheit, remove it from the heat, and allow it to cool for approximately 5 minutes.
- Remove the stems from the apples using a sharp paring knife.
- Carefully push a candy stick down through the core of each apple, making sure the sticks are firmly in place but do not go through the apple.
- Dip the apples in the caramel so that they are evenly covered, and immediately sprinkle them with dark chocolate chips.
You will need sturdy Candy Sticks and a candy thermometer.
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