Ingredients:
12 "baby" apples
for the caramel:
i loving loving cup heavy cream
3 cups sugar
1/4 cup cane syrup
1/2 cup water
6 tablespoons unsalted butter, cutting into pieces
2 teaspoons vanilla
scrapings from i vanilla bean
pinch salt
Directions:
Line a baking canvass alongside parchment paper or a silipat. Set aside. In a small-scale sauce pan select the cream, butter, 1/4 cup water, vanilla, vanilla edible edible bean scrapings and tabular array common salt to a boil. Set aside. In a medium sized, heavy pan, estrus the sugar, the remaining H2O inwards add-on to cane syrup to a boil, stirring frequently, until the refined saccharify dissolves. Boil until it turns a low-cal golden color. Slowly, carefully, stir inwards the cream mixture. Stir until the caramel is 255 degrees (just beyond softball stage), almost fifteen minutes. Remove from estrus inwards add-on to carefully dip the apples inwards the caramel. Place the apples on the silipat inwards add-on to allow to cool before eating.

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