Manzanas Caramelizadas Clásicas
Postre1 h6 porcionesMediaSobre esta receta
Un clásico otoñal que presenta manzanas crujientes y ácidas sumergidas en un caramelo casero rico y mantecoso que se solidifica en un recubrimiento perfectamente masticable. Esta receta confiable utiliza un termómetro de caramelo para eliminar las conjeturas en la preparación del caramelo, para que obtengas un caramelo suave y dorado que se adhiera hermosamente cada vez. Perfecto para Halloween, fiestas de cosecha o un acogedor proyecto de fin de semana otoñal con los niños.
Instrucciones
- 1
Wash and thoroughly dry each Granny Smith Apple — any moisture will prevent the caramel from sticking. Remove the stems and firmly insert a wooden craft stick into the top center of each Granny Smith Apple, pushing about halfway through. Set aside on a Parchment Paper-lined Baking Sheet lightly greased with Cooking Spray.
- 2
In a medium Saucepan, combine the Granulated Sugar, Light Corn Syrup, and Water. Stir gently just to combine, then stop stirring. Clip a Meat Thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
- 3
Bring the mixture to a boil ^[over medium-high heat] without stirring. Let it cook until it turns a deep amber color and reaches ![300°F] (hard crack stage). This takes about 10–14 minutes. Watch carefully — the color will deepen quickly near the end.
- 4
Remove the pan from heat and immediately and carefully pour in the Heavy Cream in a slow, steady stream — it will bubble up vigorously. Add the Butter cubes, Pure Vanilla Extract, and Fine Sea Salt. Stir gently with a Wooden Spoon until the Butter is fully melted and the caramel is smooth.
- 5
Return the pan to ^[low heat] and stir until the caramel reaches ![240°F] (soft ball stage). This gives you a caramel that's firm enough to coat the Granny Smith Apple but stays chewy when it sets.
- 6
Remove from heat and let the caramel cool for 3–5 minutes, until it thickens slightly and coats the back of a spoon. If it's too thin, wait another minute. If it seizes up, briefly return it to ^[very low heat].
- 7
Tilt the Saucepan at an angle to create a deep pool of caramel. Dip each Granny Smith Apple into the caramel, swirling it to coat about three-quarters of the way up. Lift the Granny Smith Apple and let the excess drip off for 5–10 seconds, then gently scrape the bottom against the pan's edge to prevent a large caramel puddle from forming.
- 8
If using toppings, immediately roll or sprinkle the coated Granny Smith Apple with your desired toppings (Peanuts, Mini Chocolate Chips, Rainbow Sprinkles) before the caramel sets.
- 9
Place each dipped Granny Smith Apple back onto the greased Parchment Paper-lined Baking Sheet. Allow to cool and set at room temperature for at least 20–30 minutes before serving. Do not refrigerate during setting — condensation can make the caramel slide.
