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.
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.
You are pretty bold to attempt this. I think I’d be afraid b/c I would make a mess. Way to get into the seasonal spirit!
I would definitely burn myself if I attempted this, but they look so cute and yummy.
I have never seen a bite-sized Lady apple before – so cute!! :0D kudos to you for successfully making caramel apples!
Oh how cute!
I bought sticks WEEKS ago but haven’t gotten around to making my caramel apples! I was obsessed with finding little apples, which I simply cannot do. You beat me to the punch!
They are so cute! I saw your pics on Flickr and couldn’t wait for the post. I love fall.
Using lady apples is such a good idea. They really are a perfect size.
Darn! This is why I should ALWAYS read your blog! As I was unwrapping caramels last night for a batch of apples it crossed my mind that making real caramel would likely take a similar amount of time. Thank you for sharing this recipe!
What a great idea to do salted caramel.