Drunk Candy Apple
I don’t know about you, but my brain is always thinking of Purim. I may see a cute container or dish in the summer and I think, “How would I use this in a Mishloach Manot arrangement?” So, I’m always on the lookout for new or interesting ways to present food.
I came across a recipe for Drunk Candy Apples, and whilst many of you may have thought Fall Seasonal, or Halloween, I got Purim excited! Now, full disclosure. I have not made these and these are not my pictures- (honestly, I’m not much of a liquor aficionado, so I wouldn’t even know if the actual liquors pictured are Kosher- so don’t judge me based on that.) But the concept is just so great for Purim, and I thought you’d love it too, so here we go:
This is the recipe for how you can do it yourselves:
- 3 apples
- 24 oz hard apple cider
- 1/2 cup apple brandy
- 1/3 cup butter
- Pinch of salt
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 1 cup heavy whipping cream divided (1/2 cup at the beginning and 1/2 later)
- 1-1/2 teaspoons cinnamon
- Food coloring
Wash the 3 apples and thoroughly dry them to remove any dirt or pesticides. Using a metal or wooden skewer, poke holes all over the apples. Place the apples in a large bowl and pour in the cider and brandy. The apples must be fully submerged, so make sure your bowl is big enough and the apples are weighed down into the alcohol. Let the apples soak for 3-1/2 hours at room temperature.
Once they are done soaking, remove the apples and dry them (you can save the cider mixture for other uses). Insert a skewer, chopstick, or stick and place on parchment paper.
In a medium saucepan, combine the butter, salt, corn syrup, sugar, 1/2 cup of cream, and cinnamon. Using low heat, warm the ingredients until the butter is melted (note that if the heat is too high the butter may separate). Gently stir, but do not splash the ingredients up the sides of the pan.
Once the butter is melted and the ingredients combined, gradually increase the temperature until the mixture maintains a simmer (no higher than medium-low). These are no-stir caramels, so if the heat is too high it will burn the ingredients at the bottom of the pan.
While we’re on the topic, I just can’t resist showing you these Candy Candy Apples which certainly also seem like a great Meshloach Manos idea
Leave the mixture simmering, without stirring, until it reaches 236 ° F. Pour in the remaining 1/2 cup cream and gently stir. Without adjusting the heat, allow the caramel to come to a simmer again until it reaches 245 ° F.
Remove from the heat and stir in any desired food coloring. Coat the apples in the caramel before it can cool and place on the parchment paper. If you have any caramel left over, you can pour it into a buttered pan to enjoy by itself. Let the caramel cool completely at room temperature before cutting or eating.
NOTE: Make sure to butter whatever surface you serve your apples on. The parchment paper will easily peel off, but the caramel will still stick to a plate. If you want to skip this step (like I do) just cut the parchment in a circle about 1/2 inch around the apple and leave it. Less dirty buttered plates to clean up.
Don’t forget to label these treats as Dairy and Alcoholic, as most parents would prefer their kids not snack on these…
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