Interstitial Cystitis Friendly Classic Caramel Apples
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Learn more →Ingredients
6 servings
- 6 medium granny smith applesChef's tipAny firm apple works; Granny Smith is the most tart, so expect a slightly sweeter result.
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter
- ½ cup light corn syrup
- ½ cup heavy cream
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- ½ cup finely chopped toasted pecans or peanuts (optional)
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
Instructions
- 1
Wash and thoroughly dry the apples — any moisture will cause the caramel to seize and slide off. Remove the stems and press a wooden craft stick firmly into the stem end of each apple until secure. Line a baking sheet with parchment paper and lightly grease the parchment with butter or nonstick spray.
- 2
Combine the brown sugar, butter, corn syrup, heavy cream, and salt in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon or heat-safe spatula until the butter melts and the sugar fully dissolves, about 3–4 minutes.
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