- 5 JAZZ apples
- 5 wooden popsicle sticks
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup butter
- 1/4 cup water
- 1 cup chopped, toasted nuts, coconut or chocolate sprinkles (optional)
Coat a baking sheet with butter, waxed paper or baker's parchment and set aside.
Wash and dry the apples; remove the stems, and insert a popsicle stick into each core.
Combine sugar, corn syrup, butter and water in a small, heavy saucepan over medium-high heat. Stir until the sugar dissolves. Bring to a boil and cook without stirring until temperature reaches "hard crack" stage, or 300ºF / 149ºC on a candy thermometer. Remove caramel from heat.
Roll apples in the hot caramel, twirling to coat evenly, and immediately roll in nuts (or coconut, or sprinkles) to coat. Set on the prepared baking sheet to cool.
Makes 5 servings.