Caramel Apples
A delightful treat that combines the crispness of tart apples with a rich, buttery caramel coating, perfect for fall gatherings and family traditions.
Ingredients
Main Ingredients
- 6 large large apples (preferably Granny Smith)
- 2 cups granulated sugar 400 g
- 1/2 cup light corn syrup
- 1 tsp kosher salt
- 1 cup heavy cream
- 4 Tbsp unsalted butter, softened
- 6 sticks sturdy sticks for dipping
Optional Toppings
- finely chopped peanuts, mini M&Ms, and/or crushed Oreos optional for serving
Instructions
Preparation
- Bring a large pot of water to a boil. Fill a large bowl with ice water. Boil the apples for 10 seconds, then cool them in the ice water for 2 minutes. Dry them thoroughly.
- Insert a stick into each apple, ensuring it's secured well into the core. Refrigerate the apples on a tray for about 30 minutes.
Caramel Making
- In a heavy saucepan, combine the granulated sugar, corn syrup, kosher salt, and 1/4 cup of water. Boil without stirring until it reaches a deep amber color, approximately 350°F.
- Remove from heat and carefully stir in the heavy cream and softened butter until smooth.
- Return the caramel to low heat and cook until it reaches 245°F, about 5 minutes.
- Allow the caramel to cool for 15-20 minutes to thicken.
Dipping and Cooling
- Pour your chosen toppings onto a plate. Dip each apple into the cooled caramel, allowing excess to drip back into the pot.
- Roll the caramel-coated apple in the toppings and place on a platter lined with parchment paper. Allow to cool completely.
Notes
For the best result, use a candy thermometer and consider flavor variations like vanilla or cinnamon. Store in an airtight container at room temperature for up to three days.