Learn how to make delicious Homemade Caramel Apples from scratch with easy to follow instructions to make homemade caramel for dipping the apples.
Caramel Apples are another fall favorite since the apples are in season and Halloween is just around the corner. Wouldn't these be perfect for a party with some Caramel Corn?
I'm not sure how this all happened but we have been all about the caramel in our house lately and there's no better way to enjoy caramel then smothered over a Granny Smith Apple. I love the tart crisp apple meets the sweet salty caramel.
The best part about caramel apples is the possibilities are endless when it comes to decorating with the kids. The kids had used some harvest colored M&M's to decorate the apples after they set up this time.
A little fleur de sel salt sprinkled over the top would be divine or a little drizzle of some dark or white chocolate is heavenly. Dip in nuts, coconut,chocolate chips, if you dream it you can have it.
Here's how you make caramel for apples:
Wash apples and dry well.
Place a thick caramel apple skewer or a twig off an apple tree into the center of each apple.
Set aside.
In a large saucepan heat fitted with a candy thermometer:
- 1 1/2 cups Granulated Sugar
- 1/4 cup Corn Syrup
- 1/4 cup Water
Heat over medium-high heat. Do not stir, gently swirl the pan if needed being careful not splash up the sides.
Meanwhile heat in a small saucepan:
- 1 cup Heavy Cream
- 5 tablespoons Salted Butter
- 3/4 teapoon Sea Salt
Cook until sugar becomes a deep caramel brown color. Be careful not to burn the sugar mixture or it will need to be discarded and started over.
Slowly drizzle in the warmed cream mixture while stirring. Make sure to go slow as caramel will bubble up.
Use a candy thermometer and continue to cook to 245 degrees.
Remove from heat and stir in 1/2 teaspoon Vanilla Extract and stir until combined.
Allow to cool for 20 minutes.
Dip each dry apple into caramel.
Swirl around the edges to coat.
Remove from caramel and allow caramel to drip off.
Place on a piece of parchment paper or silpat and allow caramel to set. (For faster setting and harder caramel place in refrigerator.) Use excess caramel for extra apple dip or in coffee.
If Caramel becomes too thick you can reheat it until a good dipping consistency.
Other Caramel and Apple recipes you might like:
Yield: 8
Homemade Caramel Apples
Learn how to make delicious Homemade Caramel Apples from scratch with easy to follow instructions to make homemade caramel for dipping the apples.
Prep time: 20 MinCook time: 25 MinInactive time: 6 HourTotal time: 6 H & 45 M
Ingredients
- 1 1/2 cups Granulated Sugar
- 1/4 cup Light Corn Syrup
- 1/4 cup Water
- 1 cup Heavy Cream
- 5 tablespoons Butter
- 3/4 teaspoon Sea Salt or Himalayan Salt
- 1/2 teaspoon Vanilla
- 6-8 whole Apples (I Prefer Granny Smith)
Instructions
- In a large saucepan with a candy thermometer combine sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR. Only swirl the pan gently if needed. Until sugar becomes a caramel brown color.
- Meanwhile combine cream, butter and sea salt. Heat over medium heat until butter is melted but DO NOT BOIL. Just heat until hot.
- When sugar is a caramel brown color slowly drizzle in the cream mixture while stirring. Be careful as the sugar will bubble up as the cream is added. That is why it's important to go slow. Cook until mixture reaches 245 degrees (almost firm ball stage).
- Remove from heat and stir in vanilla. Allow caramel to cool for 20 minutes.
- Meanwhile wash and dry apples well. Place a large skewer or apple twig into the center of each apple.
- Line a baking sheet with parchment paper or silpat.
- Dip apples into caramel tilting apples to cover the top edge.
- Set on lined baking sheet and allow to cool until caramel is set.(For faster setting and harder caramel place in refrigerator.)
- Use excess caramel for extra dip or place into coffee for a tasty treat.
- Refrigerate Caramel Apples.
Nutrition Facts
Calories
423.62Fat
18.22 gSat. Fat
11.46 gCarbs
68.52 gFiber
3.82 gNet carbs
64.70 gSugar
63.06 gProtein
1.33 gSodium
320.69 mgCholesterol
52.69 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2012 Serena Bakes Simply From Scratch
I love how you use twigs! We are hoping to get caramel apples made this weekend!
ReplyDeleteThe twigs give an organic, prettiness to the apples. Love the pics!
ReplyDeleteI love caramel apples & yours looks so amazing in your photographs! Come link up your recipes some time @ DearCreatives.com Yum!
ReplyDeleteI love how cute they are with the twigs - and yum on that caramel sauce.
ReplyDeleteWhy shouldn't you stir it? I'm worried about it burning by only swirling the pan!
ReplyDeleteIf you stir the caramel too early on in the process before the cream step it has a tendency to splash on the side of the pan and then get stirred back into the mixture causing it to seize and become grainy. As long as you don't walk away while you are caramelizing the sugar and have a heavy pot to use that distributes heat evenly you shouldn't run into burning. Thanks, Serena
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