Caramel apples

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Ingredients

  • 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, graham cheese biscuit, or vanilla wafers

  • For the nut topping:

  • 200g walnuts or pecans, toasted
  • 55g dried cranberries
  • 20g finely chopped crystallised ginger

Use imperial measurements

Method

How to make Caramel apples

For 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.

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