LINE a baking sheet with parchment paper; set aside. Fill about half of a large bowl with ice water.
COMBINE cream, sugar, shortening and corn syrup in heavy-bottomed saucepan; bring to a boil over medium heat. Continue cooking until temperature registers 245°F on a candy thermometer, about 10 to 12 minutes.
REMOVE from heat; briefly plunge saucepan into ice water to stop caramel from cooking. Remove from ice water; let mixture cool for a few minutes.
INSERT a craft stick into the stem end of each apple. Dip 1 apple into the caramel; coat the top and sides with caramel using a spoon. Transfer to prepared baking sheet to cool. Add toppings, if desired, or garnish as desired. Repeat with remaining apples.
Use 5-inch craft sticks, 1⁄4-inch in diameter. Serve in seasonal cupcake liners, if desired.
Caramel Apples
Cook Time: 15 Min
Yield: 12 Servings
Ingredients
2 C. heavy cream
2 C. sugar
1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
LINE a baking sheet with parchment paper; set aside. Fill about half of a large bowl with ice water.
COMBINE cream, sugar, shortening and corn syrup in heavy-bottomed saucepan; bring to a boil over medium heat. Continue cooking until temperature registers 245°F on a candy thermometer, about 10 to 12 minutes.
REMOVE from heat; briefly plunge saucepan into ice water to stop caramel from cooking. Remove from ice water; let mixture cool for a few minutes.
INSERT a craft stick into the stem end of each apple. Dip 1 apple into the caramel; coat the top and sides with caramel using a spoon. Transfer to prepared baking sheet to cool. Add toppings, if desired, or garnish as desired. Repeat with remaining apples.
Use 5-inch craft sticks, 1⁄4-inch in diameter. Serve in seasonal cupcake liners, if desired.
