Recipe

Marzipan Caramel Apples With Sesame N Almonds Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago Caramel apples can have many things added to them to take them out of the ordinary. I like this one from CHOW. Caramel-coated Granny Smith gets a roll in a combination of toasted almonds and sesame seeds. Stuffed inside, sweet marzipan (almond paste)... More Prep:20m Cook:20m Servings:8	Mystic_rive
	apples apples marzipan almonds sesame cream sugar syrup butter

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elgab89

mlk_

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linspj

pieplate

Ingredients

For the apples:

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8 slightly sour apples, such as Granny Smith, at room temperature

Marzipan

8 craft sticks or chopsticks

For the coating:

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3/4 cup sliced almonds, toasted

3/4 cup sesame seeds, toasted

1 3/4 cups heavy cream

2 cups packed light brown sugar

3/4 cup dark corn syrup

2 tablespoons unsalted butter (1/4 stick)

2 teaspoons kosher salt

Directions

For the apples:

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Wash the apples under hot water to get off any wax coating, then dry thoroughly. Starting on the bottom, core the apples with the smaller scoop of a melon baller.

Reserve the bottom “plugs” of the apples.

Continue coring up to the top inch of the apples (you just want all the seeds removed).

Line a baking sheet with parchment paper, and set aside.

Stuff the apples with 1 to 2 tablespoons of the marzipan, then close with the reserved apple plugs to seal.

Push the sticks through the stem ends of the apples, and set the apples on the baking sheet.

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For the coating:

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Place the almonds and sesame seeds in a shallow dish, and stir to combine; set aside.

Prepare an ice water bath by filling a bowl halfway with ice and water.

Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.

Cook until mixture registers 250°F on a candy thermometer, about 10 to 15 minutes.

Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute.

Stir until stiff caramel from the bottom is incorporated into the warm caramel on top.

Remove from the water bath.

Dip apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides.

Lift each apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.

Roll the apple in the almond mixture, and hold upright for 10 to 15 seconds.

Place on the prepared baking sheet and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)

Refrigerate the apples until set, at least 10 minutes.

The apples can be made and stored in the refrigerator up to 1 day in advance.

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Comments

mlk_ 1 year, 1 month ago said:
Ok , so you're trying to kill me.. lol I got to try them all I guess it's gonna be apple parade this week.
BTW the galacto. turned out great, i filled phyllo triangles, with the custard filling, was a delicious change from our traditional cream filling.

elgab89 1 year, 1 month ago said:
This reminds me of my childhood, except this is a way better version of what I used to have when I was a kid. High 5!

linspj 1 year, 1 month ago said:
Now this is what a candy apple should be! YUM!
And thanks for the 5 on the jalapeno squares!!
~Lin

tuilelaith 1 year, 1 month ago said:
Interesting! I never thought to stuff the apple before carameling it.... I love it!

trigger 1 year, 1 month ago said:
This will be a great recipe to make for our Halloween party This is over the top I can not say enough I love it that much.
Five forks

juels 1 year, 1 month ago said:
Beautiful! Now why don't they sell stuff like that on State Fairs?

lanacountry 1 year ago said:
More 55555's from me..:)

pieplate 11 months, 1 week ago said:
I'll just take a bowl of that filling, if you don't mind.

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