- For the caramel apples
- 8 small apples, such as Granny Smith or macoun
- 435g light brown sugar
- 325g maple syrup
- 115g golden syrup
- 120ml double cream
- 60g unsalted butter
- Toppings of choice, optional, recipes follow
- For the biscuit topping
- 200g chocolate wafers, digestive biscuits, or vanilla wafers
- For the nut topping
- 200g walnuts or pecans, toasted
- 55g dried cranberries
- 20g finely chopped crystallised ginger
Serves: 8 applesFor the caramel apples:
1) Remove the stems from the apples, scrub the apples under warm water and dry them. Insert a chopstick through the top of the apple all the way to the bottom. Line a baking sheet with waxed paper and set aside.
2) Put the sugar, maple syrup, golden syrup and cream in a saucepan. Bring to the boil over a medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 180C (firm ball stage) on a candy thermometer.
3) Pull the pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place the dipped apple on the prepared baking sheet until set.
4) If using a topping, spread the topping out on a sheet pan or waxed paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.
For the biscuit topping:
Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
For the nut topping:
Preheat the oven to 180C/Gas 4. Spread the nuts on a baking tin and toast until fragrant and brown, about 8 mins. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.