Caramel Apple Recipe
Homemade Caramel Apples are a tasty, sweet treat that's easier to make than it might seem. The brown sugar caramel coating holds onto the apples when cooked to the proper temperature. Add your favorite toppings or leave them plain!
Equipment
- Candy thermometer
- Large Pot
- Apple stick (wooden), or thick skewer
Ingredients
- 8 small to medium Granny Smith Apples (2½ to 3¼ pounds, 1.1 to 1.5kg)
- 2 cups packed light brown sugar (440g)
- 1½ cups heavy cream (360mL)
- ½ cup light corn syrup (120mL/175g)
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
Apple Preparation:
- Remove all stems from apples and wash them by rubbing the skin vigorously with a paper or kitchen towel in hot water to remove the wax coating.
- Push an apple stick or wooden skewer into the stem end to create a handle. Make sure the apples are dry, then refrigerate the apples to help the caramel set faster.
For the Caramel:
- In a large pot (at least 4 quarts so the caramel doesn’t bubble over), combine the brown sugar, cream, corn syrup, butter, and salt. Place over medium heat, stirring frequently with a silicone spatula, scraping any sugar from the sides of the pot, until the butter has melted.
- Attach a candy thermometer to the side of the pot (or have an instant read thermometer close by). Cook without stirring, while occasionally brushing any sugar that collects on the side of the pot down with a wet pastry brush, until the temperature reaches 245-248°F, 18 to 20 minutes.
- Remove the pot from, heat but leave the candy thermometer attached. Add the vanilla (be careful as the mixture will bubble up), then stir to combine. Set aside to cool for 10 to 15 minutes until the mixture reaches 200°F.
Dipping the Apples:
- While the caramel is cooling, line a large baking sheet with parchment paper, a silicone mat, or lightly grease the sheet with butter. (If you plan to decorate the apples, have your toppings ready as well.)
- Once the caramel cools down to 200°F, wipe any condensation from the apples before dipping. Tip the pan slightly so that the caramel collects on one side. Dip an apple into the caramel so that it covers about three-quarters, rotating it 360° to coat all sides. Pull the apple straight up by the stick and hold it over the pot for about 10 seconds, shaking and turning it gently so that the excess caramel drips off. Place on the prepared baking sheet to cool for about 15 minutes, to allow the caramel to firm up. Repeat with the remaining apples, working quickly to dip all of the apples as the caramel will cool and thicken as more apples are dipped.
- If desired, you can roll the apples in chopped nuts or sprinkles before the caramel sets. Or let the caramel set and drizzle them with melted chocolate.
Notes
- Use a wooden spoon or silicone spatula to stir the caramel. Wood and silicone don't conduct heat well, so they won't affect the temperature of the caramel or burn your hands while you stir.
- If the caramel gets too thick to dip or smoothly coat the apples, gently rewarm it. Reheat the caramel on low heat until it reaches 200°F once again, which is the ideal temperature for dipping.
- Don't waste leftover caramel! Pour it onto parchment paper and shape it into a fairly uniform log by rolling it up in the paper. Once the caramel has cooled completely, cut it into smaller pieces and enjoy delicious buttery caramel candies. Or, wrap each one in some parchment paper to eat later.
Nutrition
Calories: 558kcal Carbohydrates: 97g Protein: 2g Fat: 21g Saturated Fat: 13g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 62mg Sodium: 189mg Potassium: 314mg Fiber: 4g Sugar: 90g Vitamin A: 885IU Vitamin C: 9mg Calcium: 90mg Iron: 1mg