Besides 'pumpkin everything' one of my absolute favorite autumn treats are caramel apples. They are a fall season staple, and today we are making a batch of 8 apples, but kicking them into high gear. Of course if you are simply looking for an easy caramel apple recipe without the liquor this recipe will work well for that purpose as well. The caramel apple is a perfect homemade Halloween treat.
What you will need:
• 8 large apples
• 8 chopsticks or craft sticks
• 2 cups packed light brown sugar
• 1 3/4 cups heavy cream
• 3/4 cup dark corn syrup
• 2 tablespoons unsalted butter (1/4 stick)
• 2 teaspoons kosher salt
• 5 oz Butterscotch Schnapps
1. Wash the apples under hot water to remove any wax coating, then dry. Line a baking sheet with parchment paper, and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Fill a large bowl with half ice and half icewater for an ice bath.
2. Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
3. Dip the apples one at a time into the caramel, rotating once to coat. Lift the apple straight up from the caramel, letting the excess drip back into the pot. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples.
4. Refrigerate the apples until set, at least 20 minutes.