Homemade caramel apples and pears 🍎🍐 courtesy of the incredibly talented @pocketfullofbuttercups. Approved by discerning little ones and enjoyed on a beautiful autumn walk 🍂
Lola has made two different types here: caramel apples with toasted hazelnut topping and also double dipped apples, first in caramel and then in melted while chocolate and sprinkled with cinnamon sugar 🤤
Ingredients:
- apples and pears (about 8, depending on the size)
- 300g good quality white chocolate
- 50g brown sugar
- 50g caster sugar
- 1 1/2 teaspoon cinnamon
- Hazelnuts (toasted and chopped)
For caramel:
- 170g unsalted butter
- 330g light brown sugar
- 180ml golden syrup
- 180ml condensed milk or double cream
Lola has made two different types here: caramel apples with toasted hazelnut topping and also double dipped apples, first in caramel and then in melted while chocolate and sprinkled with cinnamon sugar 🤤
Ingredients:
- apples and pears (about 8, depending on the size)
- 300g good quality white chocolate
- 50g brown sugar
- 50g caster sugar
- 1 1/2 teaspoon cinnamon
- Hazelnuts (toasted and chopped)
For caramel:
- 170g unsalted butter
- 330g light brown sugar
- 180ml golden syrup
- 180ml condensed milk or double cream
Method:
Thoroughly clean your apples. If they are waxed, you can dip them for a few seconds in a saucepan of boiling water and then dry with a tea towel.
Push sticks into the apples. I used rustic ones from a tree, but you can use lollipop sticks if you prefer. Put apples on a baking tray lined with greaseproof paper and place them in the fridge.
Chop hazelnuts and put them in a bowl.
To make the caramel, melt the butter in a heavy-bottom saucepan, stir in the brown sugar, golden syrup, and condensed milk (or cream). Stir constantly while cooking. Bring to the boil and cook until the temperature reaches 115C, which can take about 15-20 min (you can use sugar thermometer if you have one). Once the caramel is cooked, remove from the heat and wait for it to stop bubbling.
Next, dip your apples and pears (if using) into the hot caramel. Swirl around the pan to coat most of the fruit. Let the excess drip off. If you coating your apples in hazelnuts, do this immediately after coating them in caramel. Place in the fridge to set.
If you want to double dip your apples, first coat them in caramel and let them set in the fridge for a few minutes. While the apples are setting, make the cinnamon sugar mix by combining two types of sugar and cinnamon in a bowl.
Melt white chocolate over a bain-marie. Take caramel apples out of the fridge and immediately dip in melted chocolate. Let the excess chocolate drip off. Immediately sprinkle the apples with the cinnamon sugar.
Place in the fridge to set for a few minutes.
These caramel apples are best eaten on the same day, but can be kept in the fridge until the next day too.
A little tip if you have leftover caramel. Leave in in the pan until completely cool. Spoon it out of the pan and roll into a ball, then, using a rolling pin, roll out to about 1cm thick and cut into little pieces. Honestly the best tasting soft caramels!
Thoroughly clean your apples. If they are waxed, you can dip them for a few seconds in a saucepan of boiling water and then dry with a tea towel.
Push sticks into the apples. I used rustic ones from a tree, but you can use lollipop sticks if you prefer. Put apples on a baking tray lined with greaseproof paper and place them in the fridge.
Chop hazelnuts and put them in a bowl.
To make the caramel, melt the butter in a heavy-bottom saucepan, stir in the brown sugar, golden syrup, and condensed milk (or cream). Stir constantly while cooking. Bring to the boil and cook until the temperature reaches 115C, which can take about 15-20 min (you can use sugar thermometer if you have one). Once the caramel is cooked, remove from the heat and wait for it to stop bubbling.
Next, dip your apples and pears (if using) into the hot caramel. Swirl around the pan to coat most of the fruit. Let the excess drip off. If you coating your apples in hazelnuts, do this immediately after coating them in caramel. Place in the fridge to set.
If you want to double dip your apples, first coat them in caramel and let them set in the fridge for a few minutes. While the apples are setting, make the cinnamon sugar mix by combining two types of sugar and cinnamon in a bowl.
Melt white chocolate over a bain-marie. Take caramel apples out of the fridge and immediately dip in melted chocolate. Let the excess chocolate drip off. Immediately sprinkle the apples with the cinnamon sugar.
Place in the fridge to set for a few minutes.
These caramel apples are best eaten on the same day, but can be kept in the fridge until the next day too.
A little tip if you have leftover caramel. Leave in in the pan until completely cool. Spoon it out of the pan and roll into a ball, then, using a rolling pin, roll out to about 1cm thick and cut into little pieces. Honestly the best tasting soft caramels!
Enjoy! Follow
@pocketfullofbuttercups for the most beautiful and inspiring cooking ideas to enjoy with your littles 🤍