Description
Create perfect, glossy caramel apples that stay firm with a chewy caramel that truly sticks. This guide gives you the technique to avoid sliding caramel, making your homemade caramel apples a success every time.
Ingredients
Scale
- 6 medium firm, crisp apples (like Granny Smith)
- 12 wooden or sturdy lollipop sticks
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt (optional, for salted caramel)
- Assorted toppings: chopped nuts, crushed cookies, sprinkles, mini chocolate chips
Instructions
- Wash and thoroughly dry the apples. Remove any wax by boiling them in water for 10 seconds, then immediately plunging them into ice water. Dry completely. This step is key for caramel adherence.
- Insert a wooden stick firmly into the stem end of each apple.
- In a heavy-bottomed saucepan, combine the butter, brown sugar, and corn syrup.
- Heat the mixture over medium heat, stirring until the butter melts and the sugar dissolves. Stop stirring once it boils.
- Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
- Cook the mixture without stirring until it reaches 245 degrees Fahrenheit (Firm Ball stage) on the thermometer. This usually takes 15 to 20 minutes after boiling begins.
- Remove the pan from the heat immediately. Carefully stir in the sweetened condensed milk and vanilla extract. Stir gently until just combined.
- If making salted caramel, stir in the salt now.
- Let the caramel cool slightly for 5 to 10 minutes until it thickens just enough to coat the back of a spoon. This prevents sliding.
- Dip each apple into the caramel, tilting the pan as needed to cover the apple, leaving a small space at the top.
- Lift the apple out and immediately dip or roll it in your chosen toppings before the caramel sets.
- Place the finished caramel apples on a baking sheet lined with parchment paper or a silicone mat that has been lightly sprayed with non-stick cooking spray.
- Allow the caramel apples to cool completely and set at room temperature for about 1 hour before serving or storing.
Notes
- Do not skip drying the apples after washing; moisture prevents the caramel from sticking.
- Use a candy thermometer for accuracy; temperature dictates the final texture of the caramel.
- If the caramel is too thin, return it to low heat and stir until it reaches 248 degrees Fahrenheit.
- Store finished caramel apples wrapped individually in plastic wrap at room temperature for up to one week. Do not refrigerate, as this can cause the caramel to weep.
- For a gourmet touch, add a dash of cinnamon or nutmeg to the caramel mixture before heating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 apple
- Calories: Approx. 550
- Sugar: Approx. 110g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 105g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg