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Quick Bites: Caramel Apples at Sierra Nevada Elevation

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Remember when you were a kid and on Halloween you would eat as much candy as humanly possible? Well, as adults, we feel that way about caramel apples — after all, they are a fruit, right? Below, Mike Akay, owner of Tahoe City Chocolates, shares with us his recipe for homemade caramel apples cooked at Sierra Nevada elevation.


6 to 12 apples

2 cups sugar

2 cups corn syrup

1 cup unsalted butter (or sweet cream salted)

2 cups heavy cream


Find apples that are homegrown or at a farmers market so they are without an added outer coating that might inhibit good caramel adhesion. Have apples washed, dried, and readied with a stick in them.

Over low heat in a thick deep pot, combine sugar, corn syrup, butter, and 1 cup heavy cream, stirring occasionally. When sugar is thoroughly dissolved, turn heat to medium high and stir slowly until mixture reaches 228 degrees Fahrenheit. Stir in remaining 1 cup of cream and continue to cook, stirring slowly until mixture again reaches 228 degrees Fahrenheit. Remove from heat and get ready to dip the apples.

Be careful because of the burning heat. Apples can be double-dipped for thicker coating. Place apples on wax or parchment paper to cool. Pour extra caramel into paper-lined pan to enjoy later.

Optional: Dip the finished caramel apples in toppings or press some candy corn on the outside.


• A pot that is at least six inches deep is best for boiling the ingredients and dipping the apples.

• The thinner the pot, the more you have to stir to avoid burning.

• If you dip the apples immediately, the caramel might be too hot and the coating will be thinner than desirable.

• Have butter and cream at room temperature to speed up cooking process.

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March 8, 2018