Caramel Apples And Pears Recipe

Insert a licorice stick, cinnamon stick, or possibly bamboo skewer into the stem end of each apple and pear.

Spread the granola on a baking sheet; reserve.

Have ready 1 or possibly more cooling racks or possibly a large sheet of parchment paper for cooling the caramel fruits.

In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water.

Cook, stirring, till the sugar melts.

Add in the butter and cream, raise the heat to medium-high, and bring to a boil.

Cook, stirring occasionally, till the caramel registers 240 degrees on a candy thermometer, about 10 min.

Remove from the heat and let cold for 2 min.

One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely.

Dip the tops in the granola to coat them, then transfer to the cooling rack or possibly the parchment paper to cold.

As the apples and pears cold, the caramel will set.

Store the caramel apples and pears, wrapped in cellophane if you like, in a cold, dry place till ready to serve or possibly up to 2 days.

This recipe yields 12 servings.