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Caramel Apples

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The Farmer's Wife View Drop Down
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    Posted: 13 November 2011 at 23:56
Traditional fare for Guy Fawkes Day celebrations along with fried chicken, bonfires, and fireworks!

My good friend Ron says:  "It looks like candied, carameled and toffeed apples became a tradition on guy fawkes day (and also halloween) because those holidays fall so soon after the year's apple harvest ~ a great way to use extra apples and create demand when they are high in supply"  Thanks, Ron!

Caramel Apples

 

1/2 cup butter (no substitute)

1 cup cream

2 cups sugar

3/4 cup light corn syrup

1/4 cup maple flavored syrup

1/8 teaspoon salt

1 teaspoon vanilla

12 small apples

12 Barbeque skewers or Popsicle sticks


Gathering all ingredients – ‘round here ya probably have to skim the cream. 

 

Melt the butter while adding the rest of the ingredients.  Warm and stir until sugar dissolves.

 


Bring to a boil.  I made a triple batch and used my 4 qt. dutch oven.  Use a large saucepan with a heavy base to evenly distribute heat… will save a lot of trouble with boiling over and scorching.  Put over low heat and keep at a slow simmer for about an hour.  My triple batch takes a bit over 2 hours.  It’s nice to be around the kitchen doing other things while making caramel, you can stir every once in a while on your way past the stove.

 

Watch  a little closer once the candy starts to change to a darker color.  The thermometer should hover around 215 for quite a while.  Keep it simmering, soft ball stage is just about right for dipping apples, around 225 degrees or just a tad higher.

Wash the apples, dry, and keep in the fridge for a few hours or overnight to be sure they are well chilled.  Line a cookie sheet with wax paper or freezer paper.  Press a popsicle stick into each apple…

 

 

Start dipping!  Coat with hot caramel and hold somewhat upside down over the saucepan until it stops dripping… THEN set right side up on the wax paper lined cookie sheet.  Work quickly so you can get them into the fridge cooling as quickly as possible.  That way, more caramel will stay on the apple instead of puddling around the bottom of each.  If  the caramel does run off the apple, into a puddle, it probably hasn’t simmered quite long enough.  Let it boil a while longer, test by dropping a teaspoon full into ice water to make sure it is at a soft – set candy stage.


 

 

 

I store leftover caramel and warm it back up when I want to make more caramel apples later.  Just stir as it warms up.  It needs to be around 180 degrees to be warm enough to coat the apples really well.


 

 

Wrap in Saran or other plastic wrap and tie with a piece of ribbon or raffia for storing in the refrigerator, or gifts.  The plastic wrap will peel off without much sticking at all, in my experience.  It works great and keeps the apples from absorbing flavors of other foods stored in the refrigerator!  I used very fresh Honeycrisp apples from a local orchard, which have been fabulous and stay very fresh - they get eaten up in just a few days at my house...




FOR WALNUT CARAMELS:  pour into a well-buttered 8x8 inch square pan and let cool. (Can put a layer of chopped or whole walnuts in the bottom of the buttered pan before pouring in caramel.)  Cool, cut and wrap individually.

Enjoy!!!



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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 November 2011 at 08:46
now those look wonderful, and perfect for this time of year ~ thanks for a great job of posting a detailed recipe and instructions, and of course for the very nice pix! those apples really look great, both before and after ~ i may have to get some details on your local orchard  ~
 
Quote ‘round here ya probably have to skim the cream.
 
now THAT'S how you know it's the good stuff!Tongue
 
the best part for me was that i didn't know about the tie-in to guy fawkes day, so thank you for providing a history lesson, as well!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2011 at 02:44
Boy, they sure do look good...any idea how they became associated with Guy Fawkes Day?
Go ahead...play with your food!
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The Farmer's Wife View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote The Farmer's Wife Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2011 at 10:44
Thanks!  We picked apples at the Anderson Orchard in Rudyard.  They have a nice orchard of dwarf trees absolutely loaded down with apples, and are adding another 60 trees next year.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote The Farmer's Wife Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2011 at 10:51
I have no idea about the association to Guy Fawkes celebrations!  Our friends from Cornwall, England had us over every year for Guy Fawkes Day.  I noticed they always served fried chicken and caramel apples, and asked if it was tradition.  Liz replied emphatically "VERY traditional!". 

Here is a link to a site discussing British traditions:
http://www.learnenglish.de/culture/bonfirenight.htm


I think interesting! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MomInAnApron Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2011 at 15:44
Oh, those look beautiful. You made that look so easy! Thank you for the recipe.
~ Good Friends, Good Food, Good Times ~

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2011 at 09:50
>>>My good friend Ron says:  "It looks like candied, carameled and toffeed apples became a tradition on guy fawkes day (and also halloween) because those holidays fall so soon after the year's apple harvest ~ a great way to use extra apples and create demand when they are high in supply"  Thanks, Ron!<<<
 
any time! Thumbs Up
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