Caramel Apples — The Sweet End to a Deer Season Day Worth Remembering

Week 498. Year 10. Tommy is 43. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. venison backstrap for dinner from what the season provides.

Made venison backstrap this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.

When the backstrap comes off the cast iron and the house smells like garlic butter and woodsmoke and everything the woods gave you that morning, the meal deserves a proper ending — something that tastes like the season itself. Caramel apples are exactly that. Sticky and sweet and made for cold hands and a warm kitchen, they’re the kind of thing you make after a day like this one, when the stove has already done its best work and there’s still something left to celebrate. Year 10 and a filled tag calls for a little sweetness on the way out.

Caramel Apples

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min + 30 min cooling | Servings: 6

Ingredients

• 6 medium apples (Granny Smith or Honeycrisp)
• 6 wooden craft sticks or dowel rods
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional toppings: chopped pecans, crushed graham crackers, sea salt flakes, mini chocolate chips

Instructions

1. Prep the apples. Wash and thoroughly dry each apple — any moisture will prevent the caramel from sticking. Remove the stems and press a wooden stick firmly into the top of each apple. Line a baking sheet with parchment paper and lightly grease it; set aside.
2. Make the caramel. In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water over medium heat. Stir just until the sugar dissolves, then stop stirring. Clip a candy thermometer to the side of the pan and cook, swirling the pan occasionally, until the mixture reaches 300°F (hard crack stage), about 15 to 18 minutes.
3. Add cream and butter. Remove the pan from heat and carefully pour in the heavy cream — it will bubble vigorously. Add the butter, vanilla, and salt and stir until smooth and fully combined. The caramel will be very hot; work carefully.
4. Dip the apples. Working quickly, tilt the pan to pool the caramel to one side and dip each apple, rotating to coat it fully. Let the excess caramel drip off for a few seconds, then set each apple on the prepared parchment sheet. If using toppings, roll or sprinkle them on immediately before the caramel sets.
5. Cool and serve. Allow the apples to cool at room temperature for at least 30 minutes until the caramel is fully set. Serve the same day for the best texture, or wrap individually in cellophane and store at room temperature for up to 2 days.

Nutrition (per serving)

Calories: 380 | Protein: 0g | Fat: 8g | Carbs: 80g | Fiber: 3g | Sodium: 115mg