Agave Caramel with Granny Smith apples are a favorite treat around our house. When I saw a picture on Pinterest of apples filled with caramel I simply had to combine my Agave Caramel recipe with this idea of a reverse caramel apple. Here are the results.
8-10 Granny Smith Apples
2 quarts cold water
1/4 to 1/2 cup lemon juice
1. Add 1/4 to 1/2 cup lemon juice to 2 quarts of water. I used 1/4 cup, but some sources say to use up to 1/2 cup of lemon juice to prevent browning.
2. Cut apple in half and use a spoon to create a circle that removes the core and some of the flesh.
3. Drop cut apples immediately into the water lemon mixture and allow to soak at least 5 minutes. I let mine soak while I made my caramel.
1 1/3 cup Agave Nectar
½ cup Butter
2 cups Heavy Whipping Cream
1. In a heavy saucepan combine agave, butter and 1 cup of the heavy whipping cream. Set the second cup of heavy cream aside for later.
2. Bring contents of saucepan to a rolling boil while stirring frequently until the mixture darkens and thickens slightly.
3. After the mixture darkens and thickens add the 2nd cup of heavy cream.
4. Bring the mixture back up to a rolling boil and stir frequently.
5. Cook until the mixture forms a fairly firm ball when dropped into cold water. If you have a candy thermometer the temperature should be between 244-250 degrees F.
6. Once your caramel is ready remove it from heat.
7. Pat apples dry and set in muffin tins to keep the apples from falling over.
ENJOY and SHARE!