Very nice texture and rich buttery, toffee-like caramel flavor. I needed to cover 26 large apples, so I doubled the recipe. I used my spaghetti pot to give it plenty of room to boil up and my digital probe thermometer to get it just up to 250. Let the mixture cool a bit, as recommended and then started dipping apples and let the apples cool on silpat and teflon sheets, so they would not stick. I had enough caramel from the double batch to cover all the apples with a bit to spare. At the end, the caramel began to cool, so I reheated it to make it thin enough to coat the apples. The butter did separate at that point, so it would not stick to the apples, even after stirring really well. Since I had 3 apples left, I poured the remaining caramel onto a silpat to make a sheet. After it set up, I wiped off the excess butter, cut the caramel sheet into strips and wrapped it around the remaining apples. The last little bit I just formed into cubes and left to cool before covering them with chocolate. I'll be doing the "gourmet" thing with the apples, adding chocolate and other goodies - for a bake sale. Thanks Barbara for a very good recipe.
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