real life test kitchen: caramel apples


Fall was in the air this past weekend in New York, and my husband and I felt like doing something seasonal. It’s too early to carve a pumpkin if we still want the Jack O’Lantern to look good on 10/31, so we decided to make caramel apples.

Josh is the chef in our household, and he found a recipe on Epicurious. Then, grocery list in hand, he bought Honeycrisp apples, a long-time favorite, at the local farmer’s market. A quick grocery store stop netted the rest of the ingredients: corn syrup, Ghiardelli bittersweet chcolate chips, and spooky sprinkles sure to please our toddler. Oh, we also had to buy a metal bowl for mixing and a candy thermometer — the temperature must be keenly watched and you can’t fudge it (pun intended).

The making was a little hard — it had to stirred the whole time and the temperature constantly monitored. The caramel went onto the apples quite smoothly, and we also added chocolate dipping sauce to some of them along with the seasonal sprinkles. The set pretty well, but definitely make for messy eating. But since it’s a once-a-year treat, who cares? And, yum! — Beth J.

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