I will have a dash of Apple with my Caramel please!
I love this idea, I found it at a wonderful bakers blog called Domestic Fits.
These look so easy and would be a great Valentine desert!
Thank you for the great Idea, Recipe and How-to!
INGREDIENTS:
3 large
Granny Smith apples
1 large
lemon
2 cups brown
sugar
1/2 cup
heavy cream
2 tbs butter
2 tbs light
corn syrup
1 tsp
vanilla extract
1/4 cup
chopped pecans
Chocolate
sauce (optional)
DIRECTIONS:
Cut your
apples in half and use a melon baller to scoop out the insides, leaving the
walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the
juice from the lemon onto the apples and allow to set. This will keep them from
turning brown right away.
In a sauce
pan over high heat, add the brown sugar, butter, heavy cream and corn syrup.
Stir until the brown sugar has dissolved. Then leave it to boil, untouched
(don’t stir), until it reaches 230 degrees, about 7-10 minutes. Remove from
heat and add the vanilla, stir until it stops bubbling. Allow to cool for about
10-15 minutes.
Using a
paper towel, wipe your apples down, removing the lemon juice as much as
possible. If the inside of your apple is too wet, the caramel wont stick.
Pour the
caramel into the hollowed out apples until just below the top.
Sprinkle with pecans.
Chill in the refrigerator until the caramel has set, about
20 minutes.
Cut into slices and drizzle with chocolate sauce if desired.
I used the same chocolate sauce that I used on these
cupcakes, and put it in a Wiltons squeeze bottle.
If you buy caramel sauce, make sure it is really firm at
room temperature or it will just run all over the place once you cut the apples
into slices.
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