Preparation: 5 minutes
Cooking: 10 min
- 6 cooking apples
- 500 g sugar
- 60 ml water
- Approximately 150 ml whipping cream
- Wash and dry apples, set aside.
- Place the sugar and water in a heavy-based pan. Fill a shallow pan with cold water and set it next to the stove, along with a pastry brush and a thermometer in a bowl of hot water.
- Place the pan over low heat, and stir gently until sugar has dissolved completely.
- Stop stirring and bring the mixture to a boil. To prevent sugar crystals from forming, brush down the sides of the pan with the pastry brush dipped in water.
- When the sugar begins to brown, move the pan around to swirl the liquid gently to ensure it cooks evenly. Continue to cook until the mixture is golden brown in colour.
- Remove the pan from the heat and very slowly whisk in the cream to the hot sugar mixture until the mixture is a creamy consistency. Be very careful as the liquid will bubble up.
- Place the pan on a clean cloth.Push a wooden popsicle stick (or ¼” wooden dowel) into an apple, lift it by the stick and dip it in the caramel. Then place on a lightly oiled surface.
- Repeat this process until all the apples are coated in caramel.
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