· Canola oil, for frying
· 14 ounces caramel candies, unwrapped
· 1/4 cup butterscotch chips
· 1/4 cup milk
· 1 teaspoon vanilla extract
· 2 eggs
· 1 cup seltzer water
· 1 1/2 cups all-purpose flour, plus 1/2 cup to dredge apples
· 1 teaspoon cream of tartar
· 4 Granny Smith apples, peeled and cored, cut into thirds
· 12 wooden pop sticks
· Cinnamon sugar, for garnish
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
In a medium-sized, heavy bottomed saucepan over medium heat, add the caramels, butterscotch chips, milk and vanilla. Cook, stirring frequently with a rubber spatula, until well incorporated, melted, and smooth, about 8 to 10 minutes. Keep warm.
In a medium bowl, whisk together the eggs, seltzer, 1 1/2 cups of flour, and cream of tartar. Skewer the apples onto wooden sticks. Dredge the apples, first in 1/2 cup flour, and then into the batter. Fry the apples, in batches, in the deep-fryer until crispy, about 2 to 3 minutes on each side. Drain on paper towels. Pour the caramel sauce into a small bowl. Dust the apples with cinnamon sugar and serve with the caramel sauce.
Posted on Tue, March 27, 2012
by Aaron filed under