Kate’s Creations

November 28, 2009

Kate's PieThis picture got me thinking: Kate is always making stuff.  Whether it ends up on my stomach or on baby girl, she’s always churning out something sweet and I thought you’d like to see them.  So, here’s round one of Kate’s Creations.

First up caramel apples!  Tuesday Kate made homemade caramel, topped our apples with it and rolled them in chopped peanuts, butterfinger and heath bar (thanks also to Terra and Anna’s work, and to KarenO for the candy thermometer!).  Delicious!
Carmel Apples

Here’s the caramel recipe Kate used (originally posted here about halfway down the page):


Makes enough caramel to coat 6-8 apples.

  • 1 and 1/2 cups Brown sugar
  • 1 and 1/2 tbsp Butter
  • 6 tbsp Milk, cream or water
  • 1/2 teaspoon Vanilla extract


  1. Set your pastry brush in a cup of warm water.
  2. Add the ingredients listed above, except the vanilla extract, to a saucepan.
  3. Cook over medium-high heat.
  4. While the candy cooks, boil water in the second pot or teakettle for your bain marie.
    • If using a teakettle, fill your second container when the water is boiling.
  5. Stir the caramel until the mixture reaches 236 degrees Fahrenheit, brushing the pot’s sides with a wet pastry brush as necessary (to prevent crystals from forming).
  6. When it’s at the right temperature, place the pot with the caramel in the waiting bain marie.
    • Take the bain marie away from any heat source at this point, if you haven’t already.
  7. Stir in vanilla.

Makes enough caramel to coat 6-8 apples.


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