Homemade Caramel Apples
User Reviews
5
Homemade Caramel Apples
Description
Homemade Caramel Apples start with fresh, large apples that are washed, de-stemmed, and dried thoroughly. Wooden skewers or popsicle sticks are inserted into the apple centers to provide a secure handle. The apples are refrigerated until cold, promoting the caramel to adhere and set firmly when dipped.
The caramel is prepared to a temperature between 245-250°F, known as the firm ball stage, producing a thick coating that solidifies on the apples while remaining slightly chewy. The chilled apples are dipped into the caramel, with excess caramel allowed to drip off to avoid clumps or thick feet. For a polished look, excess caramel on the bottom can be scraped away with a spatula. Optionally, the caramel-coated apples can be rolled in chopped walnuts or sprinkled with flaked sea salt in the final step before chilling again to set the coating.
These caramel apples serve as a nostalgic treat typical in autumn or festive gatherings. The contrast between tart, crisp apple flesh and sweet, firm caramel creates a balance of textures and flavors. The recipe is adaptable to different caramel types, allowing personalization. Proper chilling and dipping technique are key to managing the thickness and finish of the coating.
Ingredients
- 6 large apple or 8-12 smaller
- 1 recipe apple cider caramel , cooked to 245-250 degrees F.*
- wooden skewers or popsicle sticks
- walnut if desired, chopped walnuts; flaked sea salt; toppings
- peanut
- sea salt
Instructions
- Wash and de-stem apples and dry thoroughly. Insert a wooden skewer or popsicle stick into the center of each apple, where the stems were, pushing down until firmly secured. Refrigerate apples until well-chilled, at least 30 minutes.
- Line a baking sheet or tray with wax paper. Dip chilled apples into the caramel, rolling to coat up the sides. Let excess caramel drip back into the pot. If you don't want a "foot" on your caramel apples, use a rubber spatula to gently scrape any excess caramel from the bottom.
- If the caramel starts to get too thick to smoothly dip the apples, gently rewarm it on the stove. As you get toward the end of your caramel supply, use a spoon to pour the caramel over the apples.
- If desired, roll the dipped apples in chopped nuts or lightly sprinkle with flaked sea salt and transfer to the prepared baking sheet. Chill apples until caramel is firm before enjoying, about 15 minutes.
Notes
- Any homemade caramel recipe cooked to the firm ball stage (245-250°F) can be used for dipping apples.
- Ensure apples are thoroughly dried and chilled before dipping for best caramel adherence and setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 12 apples
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 30g | 10% |
| Sodium | 2mg | 0% |
| Potassium | 238mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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