CARAMEL APPLES
Autumn From the Kitchen

CARAMEL APPLES

Crisp, tart apples coated in rich homemade caramel are a timeless autumn tradition. Whether enjoyed plain or rolled in your favorite toppings, these caramel apples are perfect for fall gatherings, hayrides, and cozy weekends at home.

Gathering Halloween Autumn Dessert Snack
Prep 30 Minutes
Cook 1 Hour
Total 1 Hour 30 Minutes
Makes 8-10 Servings

INGREDIENTS

APPLES

  • Fresh tart apples (Granny Smith are the classic choice, through Fuji and Honey crisp also work beautifully.)
  • Wooden caramel apple sticks or sturdy skewers

HOMEMADE CARAMEL

  • 2 cups light brown sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup light corn syrup
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

OPTIONAL TOPPINGS

  • Chopped nuts
  • Chocolate
  • Crushed cookies
  • Sprinkles

 

INSTRUCTIONS

CHOOSE THE APPLES

For the best caramel apples, choose small to medium sized, firm apples with smooth skin and no soft spots.

Granny Smith apples are the traditional favorite because their tart flavor perfectly balances the rich sweetness of the caramel. Fuji and Honeycrisp are also excellent choices.

PREPARE THE APPLES

Before dipping, prepare the apples to help the caramel adhere properly.

Remove the wax

Bring a pot of water to a boil.

Submerge each apple in the boiling water for 3-5 seconds, then immediately wipe it completely dry with a paper towel.

Insert the sticks

Push a sturdy caramel apple stick or wooden skewers firmly into the core through the stem end.

CHILL

Place the prepared apples in the refrigerator for 10-15 minutes, Cold apples help the caramel set more quickly and create a smoother coating.

MAKE THE CARAMEL

In a large, heavy bottomed saucepan, combine:

  • Light brown sugar
  • Heavy cream
  • Light corn syrup
  • Unsalted butter
  • Salt

Cook over medium heat, stirring until the butter has melted.

Continue cooking until the caramel reaches 245 - 248 F on a candy thermometer (the firm ball stage).

Remove the pan from the heat.

Stir in the vanilla extract, then allow the caramel to cool slightly until it reaches approximately 190 F before dipping.

DIP THE APPLES

Tilt the saucepan slightly to create a deeper pool of caramel.

Holding the apple by the stick, carefully dip it into the caramel, slowly turning it a full 360 degrees to coat it evenly.

Lift the apple and allow any excess caramel to drip away.

DECORATE

While the caramel is still warm, roll the apples in your favorite toppings or leave them plain for a classic apple.

COOL

Place each caramel apple on a baking sheet lined with lightly greased parchment paper or a silicone baking mat.

Allow them to cool for at least 15 minutes, or until the caramel has completely set.

From the Kitchen

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