8 October, 2017 Charlena Edge 0 Comment

I love the fall! When the kids were little, it meant field trips to the petting farm and a Saturday excursion to the county fair. My daughter came home from school to go with me and my husband to the Charles County Fair. I missed the last few years of the fair because the kids started going with their friends. I have great memories of going to the fair with the kids, and I really missed seeing my favorite local band, caring for my son’s prize goldfish, eating fair food, an especially visiting the animals!

This year was a challenge because my husband was walking on a broken toe and my son didn’t want to go, which ruined my nostalgic fantasy. Not to mention, I’m in my 10th month as a vegetarian (that story later) and my favorite food to buy in the past was Korean barbeque.

I found a stand selling stuffed baked potatoes, so food was covered! One thing I ALWAYS look forward to is buying a candy apple AND caramel apple. This year I bought the candy apple. On Monday, I decided to eat it for breakfast. I cut it up and ate it in the car on my way to work. It was messy…it got stuck in my teeth, stained my fingers, and my mouth looked like I drank a gallon red of Kool-Aid. Not a good look on a 45-year old!

Anyway, since I didn’t get a caramel apple at the fair, I decided to make my own. I had a little bit of brandy leftover from making my favorite cordial recipe, so I replaced some of the water in the recipe with brandy. 😊

Please scroll down for the recipe along with some pics I took at the fair. Happy Fall!

 

Brandy Candy Apples

Ingredients:

4 to 6 small apples (I use organic because there is no wax coating, which helps the caramel stick)

2 cups granulated sugar

¼ cup light corn syrup

¼ cup water

¼ brandy

½ cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

pinch of salt

¼ cup hazelnuts

4 to 6 Cookie sticks (Find them in the baking aisle at the grocery store, or order them here:

 

Wash apples, remove stem and sticker, and insert a cookie stick.

Mix 2 cups sugar, 1/4 cup light corn syrup, 1/4 cup water and 1/4 cup brandy in a medium saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves.

Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer reads 320 degrees, approx. 8 to 10 minutes.

Remove pan from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of salt. Be REALLY careful when stirring in the cream, the mixture steams and bubbles.

Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon.

Dip the apples into the caramel, letting the excess drip off. Roll in toppings, then let them cool on a baking sheet lined with parchment paper.

(I forgot the parchment so I used a non-stick pan)

One tip…let the caramel cool to the point where it can’t be poured. I dipped too soon and the caramel pooled. I won’t win any points for beauty, but the caramel is DELICIOUS! 


Wash apples, remove stem and sticker, and insert a cookie stick.


Mix 2 cups sugar, 1/4 cup light corn syrup, 1/4 cup water and 1/4 cup brandy in a medium saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves.


Cook, swirling the pan (do not stir), until the mixture is light amber


and a candy thermometer reads 320 degrees, approx. 8 to 10 minutes.


Remove pan from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of salt. Be REALLY careful when stirring in the cream, the mixture steams and bubbles. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon.


Dip the apples into the caramel, letting the excess drip off. Roll in toppings, then let them cool on a baking sheet lined with parchment paper.

 

2017 Charles County Fair

 

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About Me

Charlena Edge

Charlena Edge

Hi, welcome to my humble abode! I’m Charlena, wife, mother of two, pet mommy, full-time worker, sporadic crafter, former floral designer, trial and error gardener, future chicken owner, and wanna be farmer. I have a Master’s degree in Therapeutic Herbalism. In between my disjointed, seemingly unrelated posts, I hope to share some of what I’ve learned. Thanks for stopping by!

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