How to make Caramel Apples
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5
How to make Caramel Apples
Description
How to make Caramel Apples involves preparing apples by removing stems, washing thoroughly to remove wax, and chilling to help the caramel set properly. The caramel sauce combines butter, granulated sugar, corn syrup, and warmed evaporated milk, cooked carefully to a precise temperature of 235 to 240°F with constant stirring for the ideal texture. Vanilla extract is stirred in after cooking. Apples are dipped into warm caramel to create a glossy coating.
The curing process of the caramel on cool apples results in a smooth, chewy exterior contrasting the crisp, tart apples. This recipe supports various coatings such as crushed Oreos, candy bars, or nuts applied immediately after dipping, or an apple pie style with white chocolate and cinnamon sugar once set. The coating freezes well to hold toppings firmly.
Caramel apples make a traditional treat, especially fitting for fall or festive settings. They can be served on sticks for convenient handling. The caramel can be stored or substituted with pre-made caramel, providing flexibility in preparation. The recipe includes detailed advice on handling the caramel temperature and apple preparation for best results.
By controlling caramel temperature and chilling apples in advance, the recipe ensures the caramel adheres without sliding. Variations in toppings add textural and flavor options based on preference, making this a versatile recipe for making classic, customized caramel apples.
Ingredients
Caramel:
- 1/2 cup butter 1 stick, salted
- 2 cups granulated sugar
- 1 cup light corn syrup
- 14 oz can evaporated milk , warmed*
- 1 teaspoon vanilla extract
Apples:
- 10-12 small/medium apple Granny Smith variety
- 10-12 craft sticks
- parchment paper
Additional Topping Ideas - see notes.
Instructions
- Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
- Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).
- Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.
- Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.
- Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)
- Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge, first. See Notes, for topping ideas.
- Repeat with remaining apples. Store dipped apples in the refrigerator for up to two weeks.
Notes
- You can substitute store-bought caramel by melting two 14 oz bags, following package instructions.
- Chill apples well before dipping to help caramel adhere better and set nicely.
- Try rolling caramel-coated apples in crushed Oreos, candy bars, or nuts for added texture and flavor.
- For an apple pie style, dip set caramel apples in melted white chocolate and sprinkle with cinnamon sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 70mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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