This recipe contains 5 mg of THC per apple. You can adjust the amount of THC powder if you desire. Do not use or consume this recipe if you’re under 21 years of age.
You haven’t lived until you’ve tried infused caramel apples. Bakao THC powder makes it possible for you to infuse caramel apples without decarbing flower or oil, measuring dosages, or anything complicated. All you have to do is to stir the powder into the caramel mixture before cooking it. It’s that easy!
- 8 cold apples
- 8 caramel apple sticks or popsicle sticks
- 1-3/4 cups heavy cream
- 4 (10 mg) packets Bakao THC powder
- 1 cup light corn syrup
- 2 cups packed light or dark brown sugar
- 1/4 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Toppings (optional)
Preparing the Apples
You want to remove the waxy coating from the apples to help the caramel stick better. To do this:
- Rinse the apples with cold water.
- With a clean rag or paper towel, wipe the apples completely dry.
- Remove the stems from all the apples.
- Stick a caramel apple stick or popsicle stick about 3/4 down into each apple. Set aside.
Making the Caramel
- Heat a 3-quart heavy duty saucepan over medium heat.
- Combine the heavy cream, Bakao THC powder, corn syrup, brown sugar, butter, and salt in the saucepan. Stir the mixture constantly with a wooden spoon until the butter is melted.
- Without stirring, let the mixture cook and bubble for about 15-20 minutes. You want the mixture to reach 235-240 degrees Fahrenheit. To get an accurate reading, use a candy thermometer.
- Once the mixture reaches 235-240 degrees Fahrenheit, remove the caramel from heat and then stir in the vanilla extract. Try not to stir too much because air bubbles will form.
- Allow the caramel to cool for 10-15 minutes or until slightly thickened.
Dipping the Apples
- Line a large baking sheet with a silicone baking mat. If you don’t have a silicone baking mat, grease the pan with butter. Don’t use parchment or wax paper because the caramel will stick to it.
- Holding the apple stick, dip the apple into the warm caramel. Make sure all the sides are coated in caramel.
- Lift the apple up and then swirl it around to let the excess caramel drip off. If the caramel is too thin to coat the apples, let it cool and thicken for 5 or 10 more minutes.
- (Optional) roll the apple in any toppings you may have. Some of the best toppings we’ve used include chopped nuts, toffee pieces, mini M&Ms, and sprinkles.
- Place the coated apple on the prepared pan, stick side up. Repeat the above steps with the remaining apples.
- Serve immediately or let the caramel set for about 45-60 minutes.
- If you have any leftover dipped apples, you can store them in the refrigerator for up to a week.