Autumn’s arrival can mean only one thing: dinner parties! As more and more holidays approach, there will inevitably be more dinners with friends and family which means coming up with menus and delicious seasonal dishes. Mini candied, or caramel, apples are a perfect, cute dessert for any Autumnal party. The queen herself, Martha Stewart, tells us how its done (and it’s easier than you may think).
What You Need:
Vegetable oil cooking spray
10-12 stemmed, small lady apples
2 Cups of Sugar
3/4 Cup of light corn syrup
What You Do:
1. Coat a rimmed baking sheet with cooking spray.
2. Insert a 3 1/2-inch bamboo skewer into top of each apple. Set aside.
3. Bring sugar, corn syrup, and 1 cup water to a boil in a small saucepan over medium-high heat. Cook until light amber and mixture registers 315 degrees, on a candy thermometer, 14 to 16 minutes.
4. Immediately place pan into an ice-water bath. Remove, and let stand 2 minutes.
5. Working with 1 apple at a time, dip into caramel, turning to coat completely and letting excess caramel drip back into pan (use a spoon to help with coating if needed).
6. Transfer to prepared sheet; let cool completely. Candied apples can be stored in an airtight container in a cool, dry place up to 3 days.
For an extra touch, you can roll your caramel coated apples in sprinkles or drizzle dark and white chocolate on them. once they’re on the pan.
Photos: 1, 2, 3