- 6 small apples, any variety
- 6 wooden popsicle or craft sticks,
- or unsprayed apple twigs
- 1 cup granulated or raw sugar
- 1 cup heavy cream
- 1/4 cup dark agave nectar
- 2 tablespoons butter
Wipe apples with a cloth to clean them. Insert sticks into tops of apples. Place sugar, cream, agave and butter in 2 qt. saucepan and bring to a boil while stirring occasionally. Lower heat to medium and cook until a candy thermometer registers 240 degrees, about 10- 15 minutes. Remove from heat and place pan in bowl of ice water to halt cooking of caramel. Dip each apple in hot caramel, tilting pan and twirling apples to coat nearly to the top. Place apple on a parchment lined baking sheet and refrigerate until set, about 15 minutes. Makes 6.