Vanilla Bean Caramel Apples or Pears

Vanilla Bean Caramel Apples or Pears

Yield: 10 medium apples or 12 pears


10 apples or 12 pears

10 or 12 thick wooden skewers (I found them in the wedding/cake decorating section of Wal-mart)

1/2 cup butter, cubed

2/3 cup sugar

1 2/3 cup dark corn syrup (light can be used, but yields a lighter colored caramel; see pears below)

1/2 teaspoon salt

2 cups heavy cream, divided

1 teaspoon vanilla bean paste

10-12 large cupcake liners


Wash and thoroughly dry apples. Insert skewers halfway into apples and set aside. Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine sugar, corn syrup, salt, and 1 cup heavy cream in a large pot. Attach a candy thermometer to the side of the pot. Bring ingredients to a boil over medium high heat, and then slowly pour in the remaining 1 cup heavy cream. Bring ingredients to 232F on medium heat while stirring frequently. Be patient; this will take about 20 minutes. Quickly stir in vanilla bean paste. Allow to cool for 1 minute before dipping apples. If caramel starts to harden, add about 1 Tablespoon heavy cream and heat on low heat until desired consistency is achieved. This can only be done once. Once dipped, place apples onto the lined and sprayed cookie sheet. Allow to cool completely before removing from pan and placing individually onto cupcake liners. Store covered in fridge for up to 1 week.





2 thoughts on “Vanilla Bean Caramel Apples or Pears

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