Recipe 2

Inside Out Caramel Apples! 

• 3 large Granny Smith apples
• 1 large lemon (or lemon juice)
• 2 cups brown sugar
• 1/2 cup heavy cream
• 2 tbsp. butter
• 2 tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1/4 cup chopped pecans--optional
• Cut apple in half 
• Use a Melon ball scoop to refine and create your well inside the apple.
• Cut the lemon in half and squeeze juice over the cut, prepare the apple slices
• Pat inside and outside of apple with a paper towel to remove excessive lemon juice
• Create caramel sauce. Combine brown sugar, butter, heavy cream and corn syrup in a Saucepan over high heat.
• Stir until brown sugar has dissolved.
• Bring mixture to a boil, stirring constantly until a temperature of 230 °F (110 °C) is reached (use your candy thermometer). This process could take up to 7 to 10 minutes.
• Remove from heat and add vanilla. Continue stirring until mixture stops bubbling and allow it to cool for up to 15 minutes.
• Line a cookie sheet, covered in parchment paper with waiting apple halves.
• Check apples to ensure they are still a golden color, have not turned brown but are also not carrying excessive lemon juice
• Pour cooled caramel into hollowed out apples and fill just below the top edges
• Slide the cookie sheets into the refrigerator and allow to set and cool for approximately 20 minutes.
• Quarter apples into slices once they have set and hardened. Serve chilled.

Let us know what you think!

Here are some pictures of us making our Inside Out Caramel Apples.