Ingredients Jump to Instructions ↓

  1. Canola oil, for frying

  2. 14 ounces caramel candies, unwrapped

  3. 1/4 cup butterscotch chips

  4. 1/4 cup milk

  5. 1 teaspoon vanilla extract

  6. 2 eggs

  7. 1 cup seltzer water

  8. 1 1/2 cups all-purpose flour , plus

  9. 1/2 cup to dredge apples

  10. 1 teaspoon cream of tartar

  11. 4 Granny Smith apples , peeled and cored, cut into thirds

  12. 12 wooden pop sticks

  13. Cinnamon sugar, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


Send feedback