Caramel Apples
Classic fall treat made with homemade caramel and your favorite apples. Perfect for parties, holidays, and edible gifts!
Equipment
- - Large pot
- - Heavy saucepan
- - Candy thermometer
- - Heatproof bowl
- - Wooden sticks
- Parchment paper
Ingredients
- - 6 large apples Granny Smith or Honeycrisp
- - 2 cups granulated sugar
- - 1/2 cup light corn syrup
- - 1 tsp kosher salt
- - 1 cup heavy cream
- - 4 tbsp unsalted butter softened
- - Crushed toppings nuts, candy, cookies – optional
- - 6 wooden sticks
Instructions
- Boil water, dip apples for 10 seconds, then ice bath and dry thoroughly.
- Insert sticks into apples and refrigerate.
- In a heavy saucepan, combine sugar, corn syrup, salt, and water. Stir and boil.
- Stop stirring; cook to 350°F or deep amber.
- Remove from heat. Add cream slowly (it will bubble), stir in butter.
- Return to heat and cook until caramel reaches 245°F.
- Let cool 15–20 min in heatproof bowl.
- Dip apples into caramel and roll in toppings.
- Set on parchment to cool completely.
Notes
- Wax removal is crucial for caramel to stick
- Store in fridge uncovered for up to 3 days
- Let sit at room temp before serving
- Store in fridge uncovered for up to 3 days
- Let sit at room temp before serving