Taffy Crabapples:
Makes about 16 coated mini apples.
1 cup granulated sugar
1 1/2 tablespoons unsalted butter, at room temperature
1/2 cup heavy cream
pinch of salt
16 crab apples
wooden skewers or thin lollipop sticks to hold (optional)
Line a baking sheet with either some slightly greased parchment paper. Set aside. Place the sugar in a heavy bottom saucepan set over medium high heat. Slowly let the sugar melt and turn into caramel. This method is called a dry caramel and can be a bit tricky. If you are not comfortable with it, add up to 1/4 cup water to your saucepan and slowly bring the sugar to caramel color.
Standing back a bit, carefully add the butter, heavy cream and salt. Do not worry, it will bubble like mad. When the bubbling slows down, stir the mixture until smooth.
Carefully dip the crabapples into the hot taffy and twirl them above the pan to let the excess drip off. Place the dipped apples onto the prepared baking sheet and let set.
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