This easy caramel apples recipe is a must-try! Coat crisp, tart apples with perfectly sweet, glossy from-scratch caramel for a festive fall treat or gift the whole family will love. (Plus, get ideas for how to decorate your caramel apples!)
It’s fall, and that means apple recipes galore in my house, whether I’m whipping up an apple dessert or decorating delicious caramel apples with the boys! With a few simple ingredients, basic tools, and a little time, you can make gourmet caramel apples right in the comfort of your own kitchen.
Unlike regular salted caramel sauce, the homemade caramel for this easy recipe is thick, buttery, and clings to the apples perfectly. The caramel for caramel apples needs to be sticky enough to hold on to the apple but soft enough to eat, which is why I add corn syrup to the caramel. It cannot be substituted here and is the simple trick for perfect homemade caramel apples.
Which apples are good for this?
Granny Smith apples are the best apple for caramel apples. They are very tart, which balances out the sweet caramel. Honeycrisp apples also taste really good! No matter the type of apple you use, make sure that it is firm, with no soft spots.
Equipment
Candy thermometer
Apple sticks
Silicone mats or parchment paper
Medium pot
Wooden spoon
Brush
Ingredients
10 Granny Smith Apples
2 cups packed light brown sugar (440g)
1½ cups heavy cream (360mL)
1 cup light corn syrup (240mL)
5 tablespoons unsalted butter (70g)
1 tablespoon vanilla extract
½ teaspoon salt
Instructions
Apple Preparation:
Remove all stems from apples and wash them by rubbing the skin vigorously with a paper or kitchen towel in hot water to remove the wax coating. Dry well. Push an apple stick or wooden skewer into the stem end to create a handle. Refrigerate the apples for faster caramel setting.
For the Caramel:
In a small saucepan, combine the brown sugar, cream, corn syrup, butter, and salt. Place over medium-low heat, stirring frequently, until the butter has melted.
Once melted, brush down the side of the pot with a wet pastry brush. Cook without stirring while occasionally brushing the sides down until the temperature reaches between 235°F and 240°F on a candy thermometer.
Remove from heat. Stir in the vanilla then set aside to cool for 10 to 20 minutes. The caramel is ready for dipping once it’s cooled to about 190°F. You can always dip a test apple to see if it looks right.
Line a large baking sheet with parchment paper, a silicone mat, or lightly grease the sheet with butter.
Dip an apple into the caramel, allow the excess to drip off then place on the baking sheet to cool. If desired you can add a drizzle of chocolate or roll in chopped nuts or sprinkles before the caramel sets. Refrigerate the apples until the caramel is set, 15 to 30 minutes.
Recipe/Image: preppykitchen.com
