Caramel Apple Pops
Serves: Depends on mold size
- 1 cup sugar, white granulated
- ⅓ cup water
- ⅛ teaspoon cream of tarter (to prevent crystallization, alternatively use a bit of lemon juice)
- 1 teaspoon citric acid (alternatively, sour mix for baking)
- ½ teaspoon apple oil/flavoring (I prefer LorAnn Apple Oil for this)
- green gel coloring
- caramel, see notes below
- Pre-heat oven to 250 F.
- In a medium heavy-bottomed saucepan, combine sugar, water and cream of tartar.
- Stir well to dissolve as best possible.
- Heat over medium to slightly medium high heat with a working candy thermometer attached.
- Heat sugar to EXACTLY 300-310 F. If crystals form on pan sides during heating, use a pastry brush with water to brush down.
- Remove immediately at temperature and transfer to 250 F oven. The reason for this is that powdered citric acid will burn at 300 F.
- While waiting, line up pop molds with sticks. Have everything ready!
- Leave the pan in oven for 5-10 minutes. Remove from oven and mix in oils and acid, stirring well to incorporate.
- Be extremely careful, as this hot sugar will severely burn.
- Carefully pour or spoon sugar into pop molds with sticks.
- Allow to cool completely.
- Carefully melt caramel (homemade or bought). If melting caramel that is already hardened, you may need to add a tiny bit of cream to reheat.
- Dip pops in caramel and cool on silicone mat or well-greased wax paper/marble.
- If caramel is soft, keep cool until serving.
- Enjoy! -- More on SouthernFATTY.com
Recipe by Southern FATTY at https://www.southernfatty.com/caramel-apple-pops/
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