CARAMEL APPLES
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
MAKES: 6 APPLES
6 small apples (variety of your choosing)
1 1/2 cups sugar
1/2 cup brown sugar
3 T butter, cut into pieces
1 cup cream
1/2 t salt
1 t vanilla
caramel apple sticks (we used Wilton 5” bamboo lollipop sticks)
1. Line a baking sheet with parchment paper; set aside.
2. Wash and dry apples. Insert a stick through the center of each apple (we used Wilton 5” bamboo lollipop sticks). If moisture accumulates around the stick, wipe it away and make sure apple is completely dry before coating or the caramel could re-crystallize.
3. In a medium saucepan over medium heat, combine sugars, butter, cream, and salt. Gently whisking occasionally, cook until sugar dissolves and mixture begins to simmer. Remove whisk. Brush sides of the pan with a pastry brush dipped in water to wash away any sugar crystals above the caramel line.
4. Insert a candy thermometer into pan and simmer without stirring until temperature reaches the firm-ball stage (245°F-250°F). Remove from heat and stir in vanilla using a clean, dry whisk.
5. Pour caramel into a 2-cup glass measuring cup or a small heatproof bowl with high sides. Dip each apple in caramel, and move around to coat completely. Let excess caramel drip off apple and place on baking sheet lined with parchment paper. Let apples dry (about 15 minutes). Apples are best if enjoyed immediately after drying or within a few hours. Keep in open air until ready to eat.
Optional: You will have extra caramel after dipping all the apples. Try spreading it out on parchment paper, cooling, and cutting into squares.
Gather ingredients.
Line a baking sheet with parchment paper; set aside. Wash and dry 6 small apples. Insert a stick through the center of each apple (we used Wilton 5” bamboo lollipop sticks). If moisture accumulates around the stick, wipe it away and make sure apple is completely dry before coating or the caramel could re-crystallize.
Add 1 1/2 cups sugar to a medium saucepan.
Add 1/2 cup brown sugar.
Add 3 T butter, cut into pieces.
Add 1 cup cream.
Add 1/2 t salt.
Gently whisking occasionally, cook over medium heat until sugar dissolves and mixture begins to simmer.
Brush sides of the pan with a pastry brush dipped in water to wash away any sugar crystals above the caramel line.
Insert a candy thermometer into pan and simmer without stirring until temperature reaches the firm-ball stage (245°F-250°F).
Remove from heat and stir in 1 t vanilla using a clean, dry whisk.
Pour caramel into a 2-cup glass measuring cup or a small heatproof bowl with high sides.
Dip each apple in caramel, and move around to coat completely.
Let excess caramel drip off apple.
Place on baking sheet lined with parchment paper. Let apples dry (about 15 minutes).
Apples are best if enjoyed immediately after drying or within a few hours. Keep in open air until ready to eat.
Optional: You will have extra caramel after dipping all the apples. Try spreading it out on parchment paper, cooling, and cutting into squares.
Ohhh, just in time for Halloween! Caramel apples are the best. I also like the idea of what to do with the left over caramel. Yum, homemade candy bars!
Made my mouth water in a delicious way just reading the recipe! I will be making these for my hubby! He loves caramel apples & I love this recipe ( and Mary Janes Farm !)
I have been looking for a stratch recipe forever thank you so much for sharing this recipe. I can not wait to try this. Blessings with love Janice
Oh yummmmmmmm. Great recipe Ashley!
I’ve been telling my kids we will make caramel apples for the past couple of weeks. Seeing your post has reminded me to do it! Do you know if dairy free milk, such as coconut milk or cream, still works the same? We have 2 children that have a dairy allergy. If you know, I’d love to hear a response. Nevertheless, I am game for trying it ourselves and maybe I can let you know how is goes. :0)