A naturally colorful and festive treat for the holidays, free from red dye 40!
MAKES: 6
INGREDIENTS
1 cup organic cane sugar
½ cup unsalted butter
¾ cup heavy cream
½ cup organic light corn syrup
1 tbsp molasses
1 tsp vanilla extract
½ tsp sea salt
1 Red Velvet Color Kitchen Color packet
6 apples
6 sturdy lollipop sticks (or small apple branches)
DIRECTIONS
Place sugar, butter, cream, corn syrup, molasses, vanilla, red velvet powder, and salt in a thick-bottomed 3 to 4-quart saucepan. Heat on medium and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved. If you see sugar crystals on the edge of the pan, brush them down with a wet pastry brush.
Let the caramel mixture come to a rolling boil, adjusting the heat so that the caramel doesn't boil over the pan. Continue to stir in a slow figure-eight pattern with a wooden spoon. Monitor the temperature of the caramel with a candy thermometer. When it reaches 240°F (after about 15 minutes or so of boiling), remove from heat and pour into a metal bowl. Let the hot caramel mixture cool to just below 200°F, at which point it’s time to dip the apples.
While the caramel sauce is cooking, line a baking sheet with Silpat or wax paper. Make sure apples are washed and dry, and put them in freezer for a few minutes. When ready to dip, insert the sticks into the center of the apples through the stem end. Swirl each apple around in the sauce so that the caramel sauce completely coats the apple, except for the very top near the stick. Let the caramel set, and serve!