Caramel apple on a stick

STEP 1.

Wash the apples under running water. Then wipe thoroughly dry with paper towels. Not a drop of water should remain on the surface of the apples. If the skin of the apples is wet, then in the future the caramel will stick badly to the apples.

Then, using a sharp knife, it is necessary to hollow out the middle of each apple and insert wooden sticks or twigs there. The dish looks more interesting with twigs.

STEP 2.

Cook the caramel to cover the apples. Mix condensed milk and heavy cream in a mixer bowl and beat everything into a homogeneous mass.

Pour corn syrup into a medium-sized saucepan. Add plain and white and brown sugar. Mix the ingredients and put on medium heat. Bring the mixture to a boil, stirring occasionally, so that the sugar completely dissolves. As soon as the mixture boils, add the butter. Stir again and cook until the butter has completely melted.

Pour a thin stream into the middle of the mixture in a saucepan the previously beaten mass of condensed milk and cream, stirring constantly. Continue to cook the caramel until light bubbles on the surface.

Then reduce the heat to a minimum and lower the cooking thermometer into the pan. Make sure that the temperature in the pan does not exceed 120 degrees Celsius. Cook the caramel until thickened for about 15-20 minutes.

Remove the caramel from the heat and add vanilla extract to it for a pleasant aroma. Mix well.

STEP 3.

Prepare a baking sheet covered with parchment paper or a silicone mat in order to place the apples so that they do not touch each other.

Lower the prepared apples in turn into the cooked caramel, evenly covering them from all sides. If desired, apples can be rolled in chopped nuts, pieces of chocolate or in a cookie crumb. You can roll them even in coarse sea salt - it all depends on your own imagination and personal preferences.

Put the caramel-covered apples on a baking sheet or silicone mat and leave them to dry for an hour or more until the caramel hardens completely.

Bon appetit!