FWB: Apples

FWB: Apples

Ingredients:
¾ cup sugar
¼ cup light corn syrup
2 tablespoons water
3 tablespoons butter
3 tablespoons heavy whipping cream

Directions:
OPTIONAL TOPPINGS
Lavender Rose Petal Sugar
Lightly fluffed coconut shavings
Fine sea salt
1 Wash and thoroughly dry each apple. Remove the stems and place a stick in each
resulting hole. Line a baking sheet with parchment and lightly coat it with cooking
spray. Place all your toppings in shallow plates.
2 Premeasure all the ingredients. In a medium saucepan, combine the sugar, corn
syrup, and water. Cook over medium heat until the sugar is completely dissolved.
Bring to a boil over medium-high heat, stirring occasionally with a whisk or an
oiled rubber spatula.
3 When the liquid-sugar mixture becomes a deep, golden brown, remove it from the
heat and slowly add the butter and all of the cream, stirring constantly for 15 to 20
minutes.
4 Return to the heat, insert a candy thermometer, and continue cooking until the
thermometer reads 230°F.
5 Remove from the heat and cool to 215°F, stirring occasionally. Working quickly, dip
each apple into the caramel mixture until it is three-quarters coated, then
immediately dip the bottom of the apple in the desired toppings. Place on the
parchment-lined baking sheet to set. Store at room temperature for approximately 2
days.