Caramel apples bring out the kid in everyone and make the perfect souvenir for an informal wedding.
- Yield: Makes 10 to 12
Source: Martha Stewart Weddings, Winter 2008
- 1 cup granulated sugar
- 1 1/4 cups heavy cream
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 10 to 12 small apples, stems removed
- Vegetable-oil cooking spray
- Round wooden skewers
Heat sugar, cream, corn syrup, and butter in a saucepan over medium-high heat, stirring until butter has melted. Clip a candy thermometer to side of pan, and continue to cook until mixture reaches 240 degrees. Remove from heat, and stir in vanilla. Let cool for 5 minutes.
Line a baking sheet with parchment paper, and coat with cooking spray. Insert a skewer into stem end of each apple. Dip apples in caramel, and place on sheet. Let stand until set, at least 1 hour. Apples can be stored airtight for up to 1 day.