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Caramel Apples
Caramel Apples
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Easy homemade caramel sauce drizzled over crisp apples - a spooktacular Halloween treat!
Ingredients:
  • For the caramel:
  • 1 cup white granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup heavy whipping cream
  • 1/2 cup dark corn syrup
  • 1 tablespoon dark molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (omit if using salted butter)
  • 6 medium apples (rinsed and patted dry, room temperature)
  • For the toppings:
  • Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)
Instructions:
  • In a 3 to 4-quart saucepan, melt together sugar, butter, cream, corn syrup, molasses, vanilla, and salt (if using unsalted butter) over medium to medium-low heat. Stir gently with a wooden spoon until the sugar dissolves completely and the butter melts. If sugar crystals form on the pan's edges, simply brush them down with a damp pastry brush.
  • Prepare the caramel: Bring the caramel mixture to a rolling boil over adjusted heat to prevent it from overflowing. Stir in a slow, figure-eight pattern with a wooden spoon and use a candy thermometer to check the temperature. Once it reaches 240°F (about 15 minutes), take it off the heat and transfer to a metal bowl. Let the caramel cool in the bowl until it's just under 200°F before dipping the apples.
  • Prepare the apples by inserting sticks into the center through the stem end and place them on a baking sheet lined with Silpat or buttered aluminum foil while the caramel sauce cooks and cools.
  • Dip apples into the caramel sauce one at a time, ensuring they are completely coated except for the very top near the stick. Gently swirl each apple in the sauce and allow excess caramel to drip back into the bowl before proceeding. The caramel should have thickened enough to form a coating on the apples by this stage.
  • Chill: Arrange coated apples on lined baking sheet to create a caramel pool at the base of each apple. Refrigerate for 15 minutes before serving.
  • When the caramel has cooled for 15 minutes and is still soft, but not too cold to handle, take it out of the refrigerator and press the bottom caramel up against the sides of the apples.
  • Add toppings: Roll the caramel apples in sprinkles or chopped nuts, then chill in the refrigerator for at least another hour. Refrigerate until ready to serve. Allow the apples to come to room temperature before enjoying. Caramel apples will keep for 2 weeks when chilled. When gifting, wrap in plastic wrap.

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