Caramel Apples
User Reviews
5
Caramel Apples
Description
The preparation begins with washing apples to remove any wax coatings, using an acidic water bath with vinegar or lemon juice. Sticks are firmly inserted in the stem ends to facilitate dipping. Caramel bits are melted over medium-low heat with milk to create a smooth sauce without boiling, which prevents caramel from hardening. Apples are dipped quickly and evenly rotated to coat thoroughly. Optionally, toppings can be rolled on while the caramel is still soft. The coated apples are chilled until the caramel firms, ready to serve.
This treat contrasts the chewy, buttery caramel with the fresh crunch and tartness of Granny Smith apples. It's common for fall events and festive snacks. The method ensures even coating and proper caramel texture.
For speed, caramel can be melted in the microwave in short intervals with stirring, but stovetop heating yields a smoother result. Avoid boiling caramel to maintain a tender coating.
Ingredients
- 4 apple Granny Smith variety
- 14 ounces caramel bits or unwrapped caramel squares
- 2-3 tablespoons milk
Instructions
- Clean the waxy coating off of apples by scrubbing them in a large bowl full of water with 2 tablespoons of vinegar or lemon juice added.
- Remove the stems and push or tap a popsicle stick into the stem end. Use a rolling pin or mallet to tap them in if they resist. Chill apples well in the refrigerator.
- Prep a baking sheet by lining it with lightly buttered parchment. Move apples to the freezer, just for the 5 minutes it takes to melt the caramel.
- Heat caramel bits and milk in a saucepan on medium-low setting until smooth and creamy, stirring consistently. Do not boil.
- Dip each apple into the hot caramel while turning to coat. Roll the coated apples in toppings if desired.
- Place apples on the prepared pan and cool completely in the refrigerator, about 2 hours.
Notes
- Microwave melting can be done in 30-second intervals with stirring between, but stovetop heating provides smoother caramel.
- Do not boil caramel; boiling causes it to harden too much once cooled.
- Clean apples thoroughly to remove wax before dipping to help caramel adhere better.
- Chill apples before dipping and after coating to set the caramel evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4apples
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477 | 24% |
| Carbohydrates | 102g | 34% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 248mg | 10% |
| Potassium | 419mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 84g | 168% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 157mg | 16% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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