Christmas Caramel Apples
We want to be honest: This sugar-sweet work of art is by no means a quick number. You need some time and leisure – with the small caramelised apples and the rustic sticks it comes across as enchanted, like from the magic forest room. Without caramel, the world of sweet treats would definitely be a lot poorer. So try it out these winterly Christmas Caramel Apples!
- 4 apple (rather sweet)
- 4 wooden sticks (shashlik skewers)
- 4 graylings (from trees or shrubs)
For the caramel glaze:
- 125 g granulated sugar
- 125 g honey
- 1 tbsp butter
- 150 g whipped cream
- 3 tbsp icing sugar
- 30 ml lemon juice
- 1 tbsp water (very hot)
- 150 g nuts (grated)
- 150 g coconut flakes
- sugar pearls (stars, snowflakes, etc.)
Directions for Caramel Apples
- First line a baking tray with baking paper. Fill coconut flakes and nuts into deep bowls.
- Remove the stalks from the apples, wash and dry. Put a wooden stick into each apple at the top, at the base of the stalk.
- For the caramel glaze, bring all ingredients to the boil in a saucepan – be careful, the mixture can foam up strongly. Cook for 20-30 minutes until the caramel is creamy, stirring regularly. As soon as the mixture has thickened and taken on a distinct brown colour, the glaze is ready.
- Dip the apples one after the other into the caramel glaze and turn until they are covered with the desired amount of glaze. Place on the prepared baking tray and allow to dry.
- After approx. 10 minutes – the caramel glaze will set very quickly – cut away the excess glaze that has collected on the bottom of the apples with a sharp knife (or kitchen scissors).
- Stir icing sugar with lemon juice and water until smooth. Brush the glazed apples with it and dip into the coconut flakes and grated nuts. Decorate with sugar pearls to taste.
- Remove the wooden sticks and instead put the branches into the apples at the top.
Caramel apples should be eaten as soon as possible as they are not suitable for storage: The caramel glaze only hardens temporarily, after a few hours it begins to liquefy again easily, which can cause nut and sugar decorations to coagulate.
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