Caramel Apples
There is just something about Caramel Apples that screams HALLOWEEN! I mean, what’s Halloween without Caramel Apples? Well, it’s still Halloween… but come on.. CARAMEL APPLES!!
The trickiest part of this recipe is the caramel. You’re going to need a thermometer. There’s really no way around it. You need to get your Caramel up to 240F. I used my handy dandy meat thermometer, but a candy thermometer is recommended. Making the Caramel Apples is pretty easy. Follow these steps.
How to Make Caramel Apples from scratch
Prep the apples: Rinse the apples with hot water, then wipe completely dry. Removing the slippery waxy coating will help the caramel stick to the apple. Remove the apple stem and insert a stick about 3/4 down into the apple. Line a baking sheet with a silicone baking mat or parchment paper. Caramel is likely to stick to the parchment paper.
Make the Caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a large saucepan over medium heat. It’s important here to keep the heat at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
Without stirring, let the mixture cook and bubble until it reaches 240°F It should take about 20 minutes to reach 240F. Keep your eye on the pot. Once you reach 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened.
Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apples on your prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If desired, add toppings immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in nuts, sprinkles, raisins, mini M&Ms, cranberries, and even melted chocolate.
Loosely cover and store the leftover apples in the refrigerator for up to 1 week.
Caramel Apples
Ingredients
- 10-12 cold apples
- 2 cups heavy cream
- 1 ½ cup light corn syrup
- 2 ½ cups packed brown sugar try my recipe
- ¼ cup butter at room temperature
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Prep the apples:
- Rinse the apples with hot water, then wipe completely dry. Removing the slippery waxy coating will help the caramel stick to the apple. Remove the apple stem and insert a stick about 3/4 down into the apple. Line a baking sheet with a silicone baking mat or parchment paper. Caramel is likely to stick to the parchment paper.
- Make the Caramel:
- Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a large saucepan over medium heat. It’s important here to keep the heat at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
- Without stirring, let the mixture cook and bubble until it reaches 240°F It should take about 20 minutes to reach 240F. Keep your eye on the pot. Once you reach 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened.
Dip the apples:
- Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apples on your prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If desired, add toppings immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in nuts, sprinkles, raisins, mini M&Ms, cranberries, and even melted chocolate.
- Loosely cover and store the leftover apples in the refrigerator for up to 1 week.