Description
Tiny apple cubes bathed in warm amber caramel shimmer with a hint of cinnamon. Each bite offers crisp tartness balanced by buttery sweetness for a whirlwind of flavor and texture.
Ingredients
- 2 large Granny Smith apples peeled cored and cut into bite sized pieces
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare apples by peeling coring and cutting them into bite sized pieces then pat dry.
- In a heavy saucepan combine sugar corn syrup and water and heat over medium heat stirring until sugar dissolves.
- Attach a candy thermometer and bring mixture to a boil without stirring until it reaches 245°F.
- Remove from heat and stir in butter salt vanilla extract and ground cinnamon until smooth.
- Let caramel cool slightly then dip each apple bite into caramel coating completely and let excess drip off.
- Arrange dipped apple bites on a parchment lined baking sheet and allow caramel to set at room temperature for 15 minutes.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use tart apples like Granny Smith for a nice flavor contrast.
- Work quickly when dipping to prevent apples from releasing too much juice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Using a candy thermometer ensures the caramel reaches the perfect consistency.