Monday, February 13, 2012


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!


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)


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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