Chef and Owner of Bonnie’s
Ingredients
- 3 to 4 large apples
- ½ cup heavy cream
- 1 cup dark brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon MSG
- ¼ teaspoon vanilla extract
- Chopped nuts + toasted white sesame seeds to garnish (optional)
Instructions
- Wash and dry the apples to remove the waxy layer. Line a baking sheet with a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick (or chopstick) firmly into the stem end.
- In a 2-quart saucepan or pot over medium heat, add the heavy cream, brown sugar, light corn syrup, butter, salt and MSG. Stir using a rubber spatula just to melt the butter then cook the caramel (without stirring) until bubbly and dark amber and an instant-read thermometer registers at 245 degrees F. This should take about 10 minutes.
- Remove the pot from the heat, then stir in the vanilla extract and let cool in the pot until the caramel drops to around 185 degrees F. Keep the caramel in the pot in case you need to reheat.
- While the caramel cools, spread the sesame seeds and chopped nuts onto a baking sheet. You can play around with other toppings like sprinkles, mini chocolate candies, pork floss or other chopped nuts.
- When the caramel is cool enough, working quickly, dip ¾ of an apple into the caramel, tilting the pot to coat if needed. Hold the apple over the caramel, letting the excess drip off, then roll in the prepared toppings before transferring to the baking sheet. Cool completely to allow the caramel to set up before eating.