Caramel Apples
User Reviews
5
Caramel Apples
Description
This recipe begins by washing apples thoroughly to remove the wax coating, ensuring the caramel adheres properly. A wooden stick is pushed into each apple to serve as a handle. The apples are refrigerated beforehand to help the caramel set quickly.
The caramel itself is cooked by melting brown sugar, cream, corn syrup, butter, and salt over medium-low heat and carefully heating without stirring while brushing down the pot sides. Heating continues until the caramel reaches the candy thermometer range for a thick, chewy texture. Vanilla extract is added after removing from heat for flavor. The slightly cooled caramel is then used for dipping the cold apples.
The coated apples cool on a lined surface to allow the caramel to firm up into a glossy, chewy layer. The result is a sweet and slightly salty treat balancing the tartness of Granny Smith apples. Caramel apples are enjoyed as a seasonal snack through fall and can be wrapped as homemade gifts.
Practical tips emphasize using a heavy-bottom pot to prevent burning, stirring carefully with a wooden spoon, and having tools nearby due to the attention caramel requires. Leftover caramel can be cooled and cut into candy pieces. Bubbles on the caramel can be smoothed using a heat source to improve appearance.
Ingredients
- 10 apple Granny Smith variety
- 2 cups light brown sugar 440g, packed
- 1½ cups heavy cream (360mL)
- 1 cup light corn syrup (240mL)
- 5 tablespoons butter 70g, unsalted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
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. Dry well.
- Push an apple stick or wooden skewer into the stem end to create a handle. Refrigerate the apples for faster caramel setting.
For the Caramel:
- In a small saucepan, combine the brown sugar, cream, corn syrup, butter, and salt. Place over medium-low heat, stirring frequently, until the butter has melted.
- Once melted, brush down the side of the pot with a wet pastry brush. Cook without stirring while occasionally brushing the sides down until the temperature reaches between 235°F and 240°F on a candy thermometer.
- Remove from heat. Stir in the vanilla then set aside to cool for 10 to 20 minutes. The caramel is ready for dipping once it's cooled to about 190°F. You can always dip a test apple to see if it looks right.
- Line a large baking sheet with parchment paper, a silicone mat, or lightly grease the sheet with butter.
- Dip an apple into the caramel, allow the excess to drip off then place on a the baking sheet to cool. If desired you can add a drizzle of chocolate or roll in chopped nuts or sprinkles before the caramel sets. Refrigerate the apples until the caramel is set, 15 to 30 minutes.
Notes
- Choose small to medium apples for easier handling, especially if decorating. Large apples may be cumbersome.
- Refrigerate apples after preparation to help the caramel set firmly when dipped.
- Gather all necessary tools before starting the caramel: wooden spoon, candy thermometer, pastry brush, and a bowl of water to avoid leaving the stove unattended.
- Use a wooden spoon to stir caramel to avoid heat conduction and protect your hands.
- Cook caramel in a heavy-bottomed pot to prevent burning and uneven heating.
- A candy thermometer is essential to achieve the correct caramel temperature for desired texture.
- Pop bubbles on caramel surface by gently blowing hot air such as from a hairdryer immediately after dipping for a smooth finish.
- Leftover caramel can be poured onto parchment paper, shaped, and cut into candies to enjoy later.
- Caramel apples make thoughtful homemade gifts when wrapped in cellophane and tied with ribbon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 96g | 32% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 162mg | 7% |
| Potassium | 291mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 89g | 178% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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