I spent some time in the kitchen this past week for a little baking therapy!
There is nothing like feeling cozy in my warm kitchen,
full of wonderful smells and making sweets
with my girls during the holiday season.
This week we made homemade caramel
apples for our little Whimsy Girl get together
before Halloween Trick or Treating.
The trick to these yummy apples are homemade caramel!
Don’t be scared to try this…you will never go back to making
them with commercial caramels again.
The caramel recipe is my favorite from
Miette Bakery in San Fransisco:
1 1/2 cups of heavy cream
1 1/4 cups of 2% milk(Miette recipe calls for whole milk but this works just fine)
2 cups granulated sugar
1 1/4 cups dark brown sugar(Miette calls for light brown but I prefer dark)
1 tsp. kosher salt
2 tablespoons unsalted butter
1/2 cup light corn syrup
3 tablespoons water
Add everything to a large pot and turn heat on medium high. You will boil for maybe 40 minutes. It is important to invest in a good candy thermometer. I have an electric one so I can set the temp I want and walk away. You will boil until the caramel reaches 234 degrees. You don’t have to stir at all. Once the temp is reached, take the pot off of the stove and start dipping your apples. You must work quickly so the caramel doesn’t set and get stiff.
It is fun to dip into chocolate almond bark once they are cooled and add sprinkles, chocolate chips or anything you desire.
You can also use the typical stick for dipping caramels but I used willow sticks that I purchased from the grocery store and cut down for this project. You don’t eat that close to the core so don’t worry about the wood.