Cider Caramel Apples
First time making these. Intrigued to use apple cider to create a caramel that was almost translucent, but oh so delicious. Ambitious undertaking for a segment on New Day Cleveland…thankfully they turned out great.
Fortunate to have apples from a local farm and followed a recipe from Half Baked Harvest.
Heres the "caramel"
Place wooden sticks into the apples making sure to insert them securely. I used colored popsicle sticks that I got from the crafts store.
Making the cider caramel. Follow the steps and watch closely to avoid burning the caramel.
1. Insert wooden twigs into the apples. Line a baking sheet with parchment. 2. In a large saucepan, combine the apple cider, heavy cream, sugar, and honey. Bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 240 degrees F. on a candy thermometer, about 12-14 minutes total. 3. Remove from the heat and carefully stir in the butter and vanilla. Return to high heat and bring the mixture to 235-245 degrees F. Remove from the heat. 4. Very carefully transfer the caramel to a heat proof bowl and let stand 2-3 minutes. 5. Swirl apples in caramel, allow the excess caramel to drip off. Place each apple on the prepared baking sheet. Repeat with remaining apples.
6. Roll apples in granola gently patting the granola onto the caramel. Let the caramel apples set for about 15-30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate. Dig in and get messy! Apple will keep for about a week in the fridge.
If you've made caramel or candied apples, please share your recipe!
Pat Bennett is the founder and President of Pat's Granola, a Cleveland based food company. Pat's Granola is sold online at www.patsgranola.com and is also available at selected Northeast Ohio businesses including:
Troubadour Coffee Roasters www.troubadourcoffeeroasters.com
Sports and Spine Physical Therapy www.sportspine.com
Locle Box www.loclebox.com
Made Cleveland www.madecleveland.com
Nature's Oasis Lakewood www.naturesoasis.com
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