Honey Buttermilk Caramel Apples to Appease Your Inner Child
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Adrian Harris and Jeremy Inglett of The Food Gays walks us through a recipe for that quintessential fall dessert, the caramel apple.
Photo: The Food Gays
By Adrian Harris and Jeremy Inglett, The Food Gays
Got a sweet tooth? Oooh baby, you know that we do. Hence, these honey buttermilk caramel apples. They are next-level delicious. Gluttonous. Maybe sinful even… if you’re a dentist, anyway. But since we used buttermilk in this recipe and honey in lieu of corn syrup, it’s technically not that bad for you, as far as caramel apples go.
There’s just something about caramel apples. They’re ridiculously hard to eat, and so freaking messy. This recipe ticks all those boxes. It will appease your inner child, and if you have kids, you’ll officially be parent of the year!
Oh, and you don’t need to use branches to make these — we just wanted to style ’em up all pretty. Any type of sturdy, clean stick will work just fine, or even plain skewers. The most important part is that your sticks are completely secure in the apples, or you’ll risk losing one in the caramel. Trust us, it’s not very fun trying to fish it out.
Honey Buttermilk Caramel Apples
Makes 6 apples
6 granny smith apples
2 cups white granulated sugar
¼ cup honey
½ cup water
2 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ cup buttermilk
¼ heavy cream
Pinch of salt
Toppings of your choice (for instance, chocolate pearls, coconut shavings, sprinkles, or crushed nuts)
Special equipment:
6 clean, sturdy twigs or skewers
Insert sticks or twigs into the tops of the apples, making sure they are completely secure. Set aside.
Add sugar, honey, and water together in a small saucepan and combine well. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook for about 8 to 10 minutes, swirling the pan once in a while (do not stir), until the mixture turns a light amber color and a candy thermometer registers 320°F.
Remove saucepan from heat, and whisk in butter, vanilla, buttermilk, heavy cream, and salt. Be careful, as it can sometimes splatter! Return to heat and stir until butter is completely melted and mixture is nice and smooth. Let rest for no more than five minutes. Test with a spoon to make sure caramel is not completely set.
Now, you’ll need to work fairly quickly: Carefully dip apples directly into the pot of caramel (once cooled slightly), and use a spoon if needed to help cover apples evenly. Dip half-way or right to the top, depending on the aesthetic you prefer.
Immediately transfer to a clean pan with parchment paper, and coat caramel with toppings of your choice. Let apples rest and caramel harden slightly before serving, at least 2 hours.
Related:
Apple Fritters from ‘The Sugar Hit!’
Apple Crisp from ‘My Kitchen Year’
