CARAMELIZED APPLES

Ingredients

Caramelized apples

400 grams (14.1 ounces) sugar
100 grams (3.5 ounces) glucose syrup
100 grams (3.5 ounces) isomalt

Equipment

Thick-bottomed saucepan
A heavy-duty saucepan ensures even heat distribution and prevents your caramel from burning. Make sure it's large enough to accommodate all your ingredients.
Silicone mat
This non-stick mat is perfect for cooling your caramelized apples without them sticking. If you don't have one, parchment paper can be an alternative.
Wooden skewers or cake pop sticks
These make handling the apples easier and allow for even coating. Wooden skewers give a rustic look, while cake pop sticks add a fun twist.
Candy thermometer (optional)
A candy thermometer can help you achieve the perfect caramel, but trust your instincts if you don’t have one.

Instructions

Step 1

Let's give the floor to the pastry chef: “Head to the kitchen, prepare jams and compotes, and make yourself comfortable with a blanket and warm socks. Grab a cup of your favorite tea! Meanwhile, I'll guide you through making a delightful autumn dessert – apples covered in caramel. I use a mixture of sugar, isomalt, and glucose syrup to keep the caramel thin; it doesn't burn or thicken too quickly while cooking.” Using isomalt helps in achieving a smooth texture for the caramel.

Step 2

You will need the following ingredients for the caramel coating: 400 grams (14.1 ounces) sugar, 100 grams (3.5 ounces) glucose syrup, 100 grams (3.5 ounces) isomalt. It's essential to measure your ingredients precisely for the best results.

Step 3

Heat all the ingredients in a heavy-bottomed saucepan until they reach a light caramel color. Dip the fresh, firm apples into the caramel, holding them by their stems or using inserted skewers or cake pop sticks. Gently shake off the excess caramel and place the apples on a silicone mat to cool. Silicone mats prevent the caramel from sticking to surfaces. If you want to add culinary sprinkles, have them ready in advance. Once you have coated the apples with caramel, quickly dip them in the sprinkles.

Step 4

Enjoy the cooking! Your kids will love this dessert! If you don't have glucose and isomalt syrup, you can still make dry caramel by melting more sugar and carefully controlling the stove temperature to avoid burning it.

Servings

🍎 Ready for serving these heavenly caramelized apples? Here are some fun and creative ideas to make them even more special:

🧺 Picnic ready: Pack these caramelized apples in your picnic basket with some cheese, crackers, and a bottle of sparkling cider for a lovely outdoor treat.

🍨 Dessert Dream: Serve your caramelized apples with a scoop of vanilla ice cream and a drizzle of hot fudge for a delectable dessert that is sure to please everyone at the table.

☕ Afternoon delight: Enjoy these apples with a cup of hot tea or coffee on a chilly afternoon – the warmth of the caramel and the crispness of the apple are a delightful combo.

🎉 Party Fun: Arrange a topping station with different sprinkles, crushed nuts, and mini chocolate chips. Let your guests dip their caramelized apples and add their favorite toppings. It's interactive and delicious!

Variations

Want to enjoy this recipe with dietary restrictions in mind? Here are some gluten-free and vegan variations:

🌾 Gluten-Free: The original recipe is naturally gluten-free! Just make sure any additional sprinkles or toppings you use are also certified gluten-free.

🌱 Vegan: Swap the butter and milk in the caramel with plant-based alternatives such as coconut milk for a creamy twist and vegan butter. Ensure all other ingredients, like the sugar, are vegan as well.

✨ These variations ensure that everyone can savor these delicious caramelized apples, regardless of their dietary needs.

Faq

What is the best type of apple to use for caramelizing?
Granny Smith apples are ideal due to their tartness, which complements the sweetness of the caramel. Honeycrisp or Fuji apples are also great choices.
Can I make caramelized apples without a thermometer?
Yes, you can. The key is to watch the caramel closely and remove it from the heat as soon as it reaches a light caramel color.
How can I prevent the caramel from hardening too fast?
Keep the caramel warm on low heat while you work. This will give you more time to dip and coat each apple perfectly.
What should I do if my caramel starts to burn?
Immediately remove it from the heat and stir to prevent further cooking. You might need to start over if it's too burnt.
How far in advance can I make these caramelized apples?
You can make them a day ahead and store them in the fridge. Just be sure to wrap them in wax paper to prevent sticking.
Can I add spices to the caramel?
Absolutely! Feel free to add cinnamon or nutmeg to the caramel for a warm, spiced flavor that matches perfectly with the autumn season.