Macintosh
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Wiggins, Nan
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Caramel Apples

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Macintosh Apples in Baskets, New York State, USA
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Jones, Adam
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Caramel Apples


Apples: A Country Garden Cookbook, Vol. 1
by Christopher Idone, 1993, Collins San Francisco

“These gooey delights are an easy dessert for kids to make.
MacIntosh are the only apples to use.”

4 to 5 McIntosh apples
1 cup granulated sugar
3/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Wash and dry the apples, remove the stems and stick a wooden
skewer into each stem end. Set skewered apples aside.
In a small saucepan, combine the sugar, syrup, cream and butter
and place over high heat. Bring to a boil for 3 to 5 minutes, or until
it registers 245 degrees F on a candy thermometer.
Remove from the heat and swirl in the vanilla. Quickly dip the apples,
one at a time, into the caramel and spoon over the apples to cover
completely. Hold the skewer between the palms of your hands and
spin for a moment to cool. Place upright on waxed paper.
Makes 4 to 5 candied apples.

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