It is State Fair season, and what says state fair better than a good ol' fashioned caramel apple. Anna Bullet, who's the new Executive Chef at Cooking Light Magazine came by Tonia's Kitchen to talk about her recipe for Hummingbird Apples (possibly named that way because they make you hum!) Anna told Tonia she boils the sugar and corn syrup in a pot, using a wooden (not plastic) spoon to stir it. She adds coconut milk, Half and Half, vanilla and salt. Bring it to a boil and allow the mixture to settle. Then dip the apples in the mix and add dried pineapple, pecans and toasted coconut. Allow it cool and harden, then serve and watch those enjoying the apples hum!8 wooden craft sticks
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Preparation
- 1. Push a wooden craft stick into the top of each apple. Bring sugar, corn syrup, and water to a boil in a medium, heavy saucepan, stirring until sugar dissolves. Bring to a boil over medium-high heat. Cook, without stirring, 9 minutes or until lightly golden (about 260°). Stir half-and-half, coconut milk, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently.
- 2. Combine dried pineapple and pecans in a food processor; pulse. Combine pineapple mixture and coconut in a large bowl.
- 3. Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in pineapple mixture.
