Homemade caramel apples are best with a caramel that's thick enough to generously coat, but soft enough to bite through.
Using a two-stage cooking method lets you customize the degree of caramelization without sacrificing consistency.Cold apples shock the caramel, for a thick, quick-set coating.
Too rich, and the caramel will slide off the apples as if they're coated in Teflon; too lean, and you'll chip a tooth. Cook it too briefly, and you'll wind up with As with my basic caramel, this recipe starts by dissolving sugar in water, which is boiled away to caramelize the sugar. This method offers lots of control, allowing you to stop at a light honey gold to keep the flavor mild and butterscotch-y, or develop the roasted, bitter notes that accompany darker shades.
When the warm caramel hits the cold apple, it will begin to set almost immediately. That means less dripping, and more caramel on, rather than under, your apples.
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