If you’re looking for a stunning, unique dessert to round out your holiday dinner or to give away to your loved ones this Christmas, look no further than these caramel apples. Using the bold flavor of red wine, making your own caramel is surprisingly simple (and the results are totally scrumptious).
This recipe is courtesy of Epicurious.
8 wooden ice-pop sticks
- 8 small McIntosh apples, stemmed, washed, and dried
- 1 1/2 Cup Epicurious or another cabernet sauvignon
- 2 Cups sugar
- 1/2 water
- 6 Tablespoons heavy cream
Insert a wooden stick halfway into each apple at stem end.
Line a tray with wax paper and lightly grease paper.
In a small saucepan over medium heat , boil wine until reduced to 1/2 cup, 8–10 minutes.
Remove from heat.
In a 2 1/2-to 3-quart heavy saucepan over medium heat, bring sugar and water to a boil, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Add reduced wine and swirl pan. Mixture will bubble up and steam.
Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238 degrees F.
Remove from heat and cool to 200 degrees F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off.
Hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples.
Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.