October 29, 2007

Salted Caramel Apples

10 bite-sized lady apples with stems attached
1/2 cup heavy cream
1 1/2 cups sugar
1/8 cup golden syrup
1/8 cup water
3 tablespoons unsalted butter, cut into pieces
1 teaspoon sea salt

Line a baking sheet with parchment paper. Set aside. In a small sauce pan bring the cream, butter, water and salt to a boil. Set aside. In a medium sized, heavy pan, heat the sugar, golden syrup to a boil, stirring frequently, until the sugar dissolves. Boil until it turns a light golden color. Slowly, carefully stir in the cream mixture. Stir until the caramel is 255 degrees (just beyond softball stage so it isn't too soft and runny). Remove from heat and carefully dip the apples in the caramel. Place on lined baking sheets to cool.

My thoughts:
I love caramel apples and this version has to be my favorite. Not too salty, not too sweet, not too gooey. Diminutive lady apples (contrast their size with the standard size honeycrisp above) are the best choice for caramel apples in my opinion. The two bite size is just enough to satisfy my yearly caramel apple urge and the apple to caramel ratio is perfect.