Caramel Apples
Yum on a stick.
Anytime I see a caramel apple, I need it in my life. I also like to eat caramel apples in my home so I can really get in there and enjoy myself, like any respectable person does. So why not just make them at home to start with and skip that whole transport issue? It’s true, this does require some patience and a candy thermometer, but the satisfaction that you will get from making these caramel apples at home will be worth it.
Caramel apple with marshmallow spiderweb
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Ingredients explained:
Apples - granny smith, pink lady, or something tart. Go for medium size.
Heavy cream - at least 30% milk fat, the kind that makes whipped cream. The cream gives that smooth creamy taste and helps to make the caramel the right consistency for dipping.
Corn syrup - helps to reduce the chances of sugar crystallization, as well helps the caramel stick to the apple. I prefer using dark corn syrup as it gives a more caramel flavour.
Sugar - helps to provide the overall structure of the caramel. Use brown sugar for this recipe as it contributes to a more caramel flavour.
Butter - fat helps the caramel give a “short bite”, meaning that the caramel won’t stick to your teeth. It also tastes yummy.
Salt and vanilla - flavour. Add more or less to your liking.
Toppings - marshmallows, toffee bits, flake salt, candy, crushed nuts or cookies, whatever you want to roll the caramel apples in.
Tools needed:
Medium heavy bottomed saucepan (2-3 quart) - for more information on saucepans used for candy, check out my post about it here.
Wooden spoon
Candy thermometer - Sorry, it’s pretty important you have a candy thermometer for this recipe. I use a very easy candy thermometer, and trust me, once you use it, you won’t want to make candy without it.
2 cup liquid measure - I think this is the easiest way to coat/dip your apples, but some people just leave it in the saucepan, others put it in a crock pot to keep it warm. I find the liquid measure is narrow enough that you can get a better coating on your apple. Also, when your caramel starts to cool and thicken, you can just put it in the microwave for 10 seconds and it will loosen up again.
Silicone mat or tin foil - a non-stick place to put your dipped apples.
Bamboo sticks - thick ones for inserting into the apple.
The recipe
Caramel Apples
Ingredients
6-8 apples
1 1/2 cups heavy cream
1 cup light or dark corn syrup
2 cups packed brown sugar
¼ cup butter (Don’t worry about it being room temperature, you’re melting it anyways)
¾ tsp salt
1 teaspoon vanilla
Directions
Prepare the apples. Apples need to be clean, cold and dry for caramel to stick evenly. Take the stem off and if the apples have a wax coating on them, wash and scrub in warm water, helping to melt the wax. Once dry, insert a thick bamboo skewer or popsicle stick in the middle, then put in the fridge.
Heat the cream, corn syrup, sugar, butter and salt in a medium sized saucepan over low/medium heat. Stir often with either a spatula or wooden spoon so the sugar does not stick to the bottom. Stir slowly as to not splash the sides of the pan too much. This will take about 5-8 minutes, just be patient. You’ll know it’s melted when you cannot feel grains on the bottom of your pan with a spoon.
Once the sugar has melted, turn heat to medium and stop stirring. Your mixture will come to a boil around this time.
Let things bubble and boil for a few minutes. Don’t stir! Your mixture will start to grow up the side of the pan and this is just the water from the cream and butter starting to cook off, this will take about a minute.
Insert your candy thermometer and clip on the side of the pot and wait. Don’t stir! This may take about 10 minutes to reach the desired temperature. There are a lot of acceptable temperatures for a good caramel apple, but anywhere in the range of 235F-245F will work. I prefer 240F because it’s still soft with a little chew and holds to the apple nicely.
Remove from the heat and add vanilla. Stir slowly as to not incorporate bubbles. Sometimes caramel will split, if it does this it’s just a temperature thing. Just keep stirring as it cools and it should come back together. If the splitting gets worse as it cools, put it back on a low heat and then stir some more.
Pour into a liquid glass measure. There is a sweet spot temperature wise when you’ll want to dip your apples. Dip a spoon in first and see how it coats your spoon. If it seems too thin, just wait 10 seconds and try again. It thickens as it cools. If you waited too long and the caramel is too thick, that’s fine, just put it into the microwave for about 10 seconds. You are in control of this! I find it easiest to hold the liquid measuring cup on an angle with one hand, then dip and swirl the apple into the caramel with the other. Shake off any excess and place on a silicone mat or tin foil.
If you are adding on any goodies like salt, nuts, sprinkles, etc, then do it right after you dip then move on to the next apple.
For marshmallow spider webs - wait until the caramel has set. Melt 1/2 cup of marshmallows in the microwave for 20 seconds. Let it cool for about a minute or until you can touch the marshmallows comfortably with your fingers and it starts to become elastic-like. You’ll know. Just get in there.
Store caramel apples in the fridge and when you’re ready to eat one, bring it out for a few minutes to let it get a bit soft. They keep well in the fridge for about a week.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
