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Pumpkin spiced caramel apples
Autumn magic on a stick! Apples smothered in homemade pumpkin spiced caramel and covered in crumbled ginger snaps.
YIELDS
4
Ingredients
- 4 medium-sized honey crisp apples
- 1 3/4 cups heavy cream
- 1 cup light corn syrup
- 2 cups golden sugar
- 1/4 cup salted butter
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon
Directions
- Wash the apples and remove the waxy coating. Dry the apples well. Remove the stems and insert sticks into the centre of the apple’s core. Place the apples in the fridge while you make the caramel.
- Place butter into a pan over medium-high heat. Add brown sugar and heavy cream and mix well. Add corn syrup and mix.
- Use a pastry brush to wash down the sides of the pot to keep it clean. Cook the caramel to the soft ball stage, 235 to 240° F.
- Add cinnamon, allspice, ginger and nutmeg and a pinch of salt into the caramel and mix well to combine.
- Allow the caramel to cool to about 185°. Dunk the apples into the caramel and roll in crumbled ginger snaps. Place onto a rack over a parchment-lined tray. Allow to cool. Serve and enjoy!
