Mini Caramel Apples


Special requirements
Wood skewers or 18-25 slender but sturdy twigs, each about 8cm in length
An accurate candy thermometer
Parisienne scoop (also called a melon baller)

2 large red apples
1 ¼ cups heavy whipping cream
1 cup sugar
¾ cup light corn syrup
½ cup unsalted butter
½ cup toasted pecans, chopped
½ cup mini chocolate chips

1) Heat the butter, sugar, corn syrup and one cup of cream in a suitable saucepan over medium-high heat until mixture reaches 135 °C on a candy thermometer (about 15 minutes).
2) Stir often with the thermometer or a wooden spoon once it starts to brown.
3) While the caramel boils, prepare the remaining ingredients (everything should be ready before beginning step 9).
4) Grease a baking sheet and set aside.
5) Place nuts and choc chips on individual plates and set aside.
6) Using the scoop, cut and shape apples into balls.
7) Skewer each apple ball through its skin side to the middle.
8) Set the skewered apples on paper towels to absorb moisture.
9) Remove caramel from heat when at 135 ° and pour in the remaining quarter cup of cream, stirring until very smooth. Take care not to splatter the hot caramel.
10) Dip apple balls into caramel, making sure caramel covers the edges of the skins and allow excess to drip off.
11) Dip the bottom of each ball into nuts or chocolate chips (or both if you wish).
12) Set on the baking sheet to cool.
13) The mini apples can be made ahead of time and chilled. Serve at room temperature.


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