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Cookies and cream caramel apples

0

  • Prep Time25 min
  • Total Time50 min
  • Makes6
Cookies and cream caramel apples

Photo, Erik Putz.

Chatelaine Triple Tested

Granny Smith apples are hands down the best variety for making candy apples - our latest Instagram-worthy obsession.

Ingredients

  • 6 wooden sticks

  • 6 medium tart apples, such as Granny Smith

  • 1 1/4 cups brown sugar

  • 1/3 cup light corn syrup

  • 1/2 cup 35% cream

  • 1/2 cup butter

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 1/8 tsp salt

  • white chocolate, melted

  • chocolate wafers, crushed

Instructions

  • LINE a large baking sheet with parchment paper. Insert chopsticks into apples.

  • STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.

  • DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in melted white chocolate, then in chocolate wafer cookies. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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