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Homemade Caramel Apples Recipe

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Delight in the classic treat of homemade caramel apples with this easy-to-follow recipe. Crisp cold apples are dipped into a rich, buttery caramel made from brown sugar, heavy cream, and corn syrup, producing a luscious coating that sets perfectly for snacking or gifting. Customize with your favorite toppings like nuts, sprinkles, or chocolate drizzle for extra flair.

Ingredients

Apples

  • 8-9 cold apples

Caramel

  • 1 and 3/4 cups (420ml) heavy cream
  • 1 cup (240ml) light corn syrup
  • 2 cups (400g) packed light or dark brown sugar
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Optional Toppings

  • Finely chopped nuts
  • Toffee pieces
  • Mini M&Ms
  • Sprinkles
  • Coconut
  • Melted chocolate or white chocolate for drizzling

Instructions

  1. Prep the apples: Rinse the apples thoroughly with water and then wipe completely dry to remove any waxy coating that could prevent caramel adherence. Remove the apple stems, and insert caramel apple sticks about three-quarters of the way down into each apple.
  2. Prepare the baking sheet: Line a large baking sheet with a silicone baking mat for best results, or grease the pan with butter. Avoid using parchment or wax paper since caramel tends to stick to those surfaces.
  3. Make the caramel: In a 3-quart heavy-duty saucepan over medium heat, combine heavy cream, light corn syrup, brown sugar, unsalted butter, and salt. Stir constantly with a wooden spoon until the butter melts. Brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization. Attach a candy thermometer ensuring the bulb does not touch the pan’s bottom to get an accurate reading.
  4. Cook the caramel: Without stirring further, allow the mixture to cook and bubble until it reaches 235°F to 240°F (113°C to 116°C). This takes about 15-20 minutes depending on your stove. Once the temperature is reached, remove from heat and gently stir in vanilla extract, avoiding over-stirring to prevent air bubbles. Let the caramel cool and thicken for 10-15 minutes before using. If it's still too thin for coating, let it cool an additional 5-10 minutes.
  5. Dip the apples: Hold the apple by the stick and dip it into the warm caramel, tilting the pot as needed to achieve even coating. Lift and swirl the apple or tap gently against the pot to let excess caramel drip off. Place the coated apple onto the prepared baking sheet. Repeat with remaining apples.
  6. Add toppings (optional): Before the caramel sets, roll the dipped apples in your choice of finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. Alternatively, drizzle with melted chocolate or white chocolate for an extra decorative touch.
  7. Set the caramel: Allow the caramel apples to set for 45-60 minutes at room temperature. For gifting or traveling, wait until the caramel has completely hardened before wrapping in cellophane treat bags.
  8. Serve and store: For best presentation, place caramel apples on wax paper or another nonstick surface, as caramel may stick to plates. To eat, bite directly into the apple or remove the stick and cut into slices. Leftover dipped apples can be loosely covered and stored in the refrigerator for up to one week.

Notes

  • Ensure apples are completely dry before dipping to help the caramel adhere better.
  • Use a candy thermometer for precise caramel temperature to avoid burning or undercooking.
  • Medium heat is crucial; too high can cause the caramel to burn, too low may prolong cooking and affect texture.
  • Caramel thickens as it cools—patience during cooling prevents overly runny coating.
  • Customize toppings to your preference, adding texture and flavor variety.
  • Wrap fully set caramel apples carefully for gifting to maintain freshness and prevent sticking.
  • Store leftover caramel apples refrigerated but allow to come to room temperature before eating for best taste and texture.

Find it online: https://glowcooks.com/homemade-caramel-apples-recipe/