Whole apples covered in a layer of wine caramel are known as red wine caramel apples. Apples-on-a-stick is dipped or rolled in hot red wine caramel to make them. Knowing how insane it sounds, you probably think I'm crazy for believing that I can light up a candy apple...but I did it! The use of natural, healthier sugars such as cream and sugar is the key to success. You can make them easily by using any apple.
Total preparing time: 1 hour, Servings: 8 yields
· 8 small apples, stemmed, washed, and well dried
· 1½ cups red wine any you like
· 2 cups sugar
· 6 tbsp. heavy cream
· ½ cup water
· At the stem end of each apple, insert a wooden stick halfway into it. Use wax paper to line a tray and lightly grease.
· Reduce the wine to 1/2 cup over medium heat for 8 to 10 minutes in a small saucepan. Remove the pan from the heat. In a 2 1/2- to 3-quart heavy saucepan, bring sugar and water to a boil over medium heat, constantly stirring until sugar has dissolved.
· Remove any crystals (from sugar) from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, until dark amber, swirling pan occasionally to ensure caramel colors evenly. Swirl the reduced wine into the pan.
· Cook, constantly stirring, until the cream is completely incorporated, then continue to cook until the thermometer reads 238°F. Remove from the heat and set aside.
· Dip apples in caramel and swirl to coat, letting excess drip off, then hold apples up for about 15 seconds to allow more caramel to set on apples.
· Place caramel apples, stick side up, on greased wax paper, and set aside for 30 minutes to allow the caramel to firm up.