New Orleans Caramel Apples

1. 1

   Combine the first eight ingredients in a heavy (and I do mean heavy) 2 1/2 quart saucepan.

2. 2

   Stir with a wooden spatula over medium-low heat till sugar dissolves, about 15 minutes.

3. 3

   Attach a clip-on candy thermometer to side of pan.

4. 4

   Increase the heat to medium high, cooking caramel at a rolling boil until thermometer registers 236 degrees, stirring constantly with wooden (not rubber or silicone) spatula (about 12 minutes).

5. 5

   Pour caramel into metal bowl.

6. 6

   Submerge the thermometer bulb into the caramel, and cool without stirring to 200 degrees (about 20 minutes).

7. 7

   While caramel cools, line 2 baking sheets with buttered foil (or buttered parchment paper).

8. 8

   Push 1 chopstick into the stem end of each apple.

9. 9

   Holding the chopstick, dip 1 apple into 200 degree caramel, submerging all but the very top of the apple.

10. 10

    Lift apple out vertically letting excess coating drip into the bowl.

11. 11

    Place coated apple on prepared foil.

12. 12

    Chill apples on sheet until they are set.

13. 13

    They can be refrigerated up to one week but I've never had them last for more than 1 day at my house.

* Per serving · 4 servings · Values may vary.

No additional tips available.