Just about any red wine will work here, but bolder is definitely better. Wines such as Zinfandel and Cabernet Sauvignon make a bigger impact on the final flavor of the caramel. Reducing the wine before adding it to the caramel burns off some of the alcohol and concentrates the flavor.
Reduce it —
Just about any red wine will work here, but bolder is definitely better. Wines such as Zinfandel and Cabernet Sauvignon make a bigger impact on the final flavor of the caramel. Reducing the wine before adding it to the caramel burns off some of the alcohol and concentrates the flavor.
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With their distinct combo of crisp and tart, Granny Smith apples simultaneously contrast and complement the soft, sweet caramel. Putting the apples on sticks makes them easier to dunk in the caramel and gives the recipe a nostalgic boost.
Prep it —
With their distinct combo of crisp and tart, Granny Smith apples simultaneously contrast and complement the soft, sweet caramel. Putting the apples on sticks makes them easier to dunk in the caramel and gives the recipe a nostalgic boost.
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Sugar is the key ingredient in caramel, and we found that brown sugar gave this version more depth, while corn syrup helps provide a smooth, pliable texture. Use a medium saucepan with relatively high sides here, because you want to be protected from the boiling sugar. Don't use a pan that's too wide, or you won't have a deep enough pool for dunking apples at the end.
Caramelize it —
Sugar is the key ingredient in caramel, and we found that brown sugar gave this version more depth, while corn syrup helps provide a smooth, pliable texture. Use a medium saucepan with relatively high sides here, because you want to be protected from the boiling sugar. Don't use a pan that's too wide, or you won't have a deep enough pool for dunking apples at the end.
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This is what separates chewy, gooey caramel from the hard candy stuff. Cream, along with butter, not only adds richness but also gives this caramel a soft, silky texture. We add only ¾ cup here, reserving ¼ cup for stirring in at the end of cooking.
Enrich it —
This is what separates chewy, gooey caramel from the hard candy stuff. Cream, along with butter, not only adds richness but also gives this caramel a soft, silky texture. We add only ¾ cup here, reserving ¼ cup for stirring in at the end of cooking.
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An instant-read thermometer or candy thermometer is essential when working with boiling sugar. The sugar mixture must reach but not exceed certain temperatures in order to set up properly. (More on that later.) For now, look for 235 degrees to give this mixture a good head start before adding the wine.
Boil it —
An instant-read thermometer or candy thermometer is essential when working with boiling sugar. The sugar mixture must reach but not exceed certain temperatures in order to set up properly. (More on that later.) For now, look for 235 degrees to give this mixture a good head start before adding the wine.
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For safety's sake, remove the pan from the heat before adding the wine. There is still alcohol in the wine and you don't want to ignite it (along with a pot of boiling sugar). The mixture will bubble vigorously when you add the wine; this is normal. Return the pot back to the heat and give it a stir.
Combine it —
For safety's sake, remove the pan from the heat before adding the wine. There is still alcohol in the wine and you don't want to ignite it (along with a pot of boiling sugar). The mixture will bubble vigorously when you add the wine; this is normal. Return the pot back to the heat and give it a stir.
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This second boil is important. If the sugar is not hot enough, the caramel will be too thin and run all over when you try to coat the apples. If it's too hot, it will set up too hard. In this case, 255 degrees is the perfect temperature for thick, clingy caramel that's still chewy.
Reboil it —
This second boil is important. If the sugar is not hot enough, the caramel will be too thin and run all over when you try to coat the apples. If it's too hot, it will set up too hard. In this case, 255 degrees is the perfect temperature for thick, clingy caramel that's still chewy.
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There are two reasons we save some cream for the end of the recipe. First, we liked the texture of the caramel best when a little cream is added at the end to soften and enrich the mixture. Our second reason for adding cream later is that the mixture has to cool a bit before you can start dunking the apples, and the late addition of cream helps speed that process along. Letting the mixture cool to 200 degrees is the key to getting the caramel to coat the apples just right, so a few minutes of waiting is worth it.
Add it —
There are two reasons we save some cream for the end of the recipe. First, we liked the texture of the caramel best when a little cream is added at the end to soften and enrich the mixture. Our second reason for adding cream later is that the mixture has to cool a bit before you can start dunking the apples, and the late addition of cream helps speed that process along. Letting the mixture cool to 200 degrees is the key to getting the caramel to coat the apples just right, so a few minutes of waiting is worth it.
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Here is the part where the saucepan's high sides come into play. Carefully tilt the pan to create a pool deep enough to dunk and swirl the apple, coating it almost all the way up to its neck. We like to leave a little naked apple at the top for color contrast. If you find that the caramel is getting too thick as you're working, simply return it to very low heat to loosen it up. Just don't let it simmer again or you could damage the texture of your finished product.
Dip it —
Here is the part where the saucepan's high sides come into play. Carefully tilt the pan to create a pool deep enough to dunk and swirl the apple, coating it almost all the way up to its neck. We like to leave a little naked apple at the top for color contrast. If you find that the caramel is getting too thick as you're working, simply return it to very low heat to loosen it up. Just don't let it simmer again or you could damage the texture of your finished product.
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Here's the trick to getting the caramel to set nicely on the apple and not pool too much at the base as it cools: Hold the apple upside down for about 15 seconds. This helps keep the caramel suspended as its temperature is dropping, making it harder for gravity to take over when you set it down.
Hold it —
Here's the trick to getting the caramel to set nicely on the apple and not pool too much at the base as it cools: Hold the apple upside down for about 15 seconds. This helps keep the caramel suspended as its temperature is dropping, making it harder for gravity to take over when you set it down.
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Enjoy your hard work -- you've earned it!
Eat it —
Enjoy your hard work -- you've earned it!
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