Homemade Caramel Apples (Print Version)
# Ingredients:
→ For the Apples
01 -
8 small to medium Granny Smith apples (about 2½ to 3¼ pounds)
→ For the Caramel Coating
02 -
2 cups packed light brown sugar
03 -
1½ cups heavy cream
04 -
½ cup light corn syrup
05 -
3 tablespoons unsalted butter
06 -
½ teaspoon salt
07 -
1 tablespoon vanilla extract
# Instructions:
01 -
Start by pulling off any stems from your apples. Give each apple a good scrub under hot water using a paper towel or kitchen towel - you really want to rub the skin to get rid of that waxy coating. Once they're clean, push a wooden stick or sturdy skewer right into the top where the stem was. Make sure the apples are completely dry, then pop them in the fridge to chill while you make the caramel.
02 -
Grab a big pot - you'll want at least 4 quarts so the caramel has room to bubble without making a mess. Toss in the brown sugar, cream, corn syrup, butter, and salt. Set it over medium heat and stir it pretty often with a silicone spatula, making sure to scrape down any sugar stuck to the sides, until everything melts together nicely.
03 -
Clip your candy thermometer to the side of the pot. Now let it cook without stirring - just keep an eye on it and use a wet pastry brush to wipe down any sugar crystals that form on the sides. You're waiting for it to hit 248°F, which should take somewhere between 18 and 20 minutes.
04 -
Take the pot off the heat but leave that thermometer in place. Stir in the vanilla - watch out, it'll bubble up quite a bit! Give it a good stir to mix everything, then just let it sit for 10 to 15 minutes until it cools down to 200°F.
05 -
While the caramel's cooling, line a big baking sheet with parchment paper, a silicone mat, or just rub a little butter on it. If you're planning to add nuts, sprinkles, or chocolate, have those ready to go too.
06 -
Once your caramel hits 200°F, dry off any moisture from the cold apples. Tilt the pot a bit so the caramel pools on one side. Grab an apple by its stick and dip it in, covering about three-quarters of the apple. Spin it around to coat all sides evenly. Lift it straight up and hold it over the pot for about 10 seconds, gently shaking and rotating so the extra caramel drips back down. Set it on your prepared sheet and let it firm up for about 15 minutes. Keep going with the rest of the apples, working quickly since the caramel will get thicker as it cools.
07 -
If you want to dress them up, roll the freshly dipped apples in chopped nuts or sprinkles before the caramel hardens. Or wait until the caramel sets completely and drizzle some melted chocolate over the top for an extra special touch.
# Notes:
01 -
A wooden spoon or silicone spatula works best for stirring since they don't conduct heat well and won't mess with your caramel's temperature or burn your hands.
02 -
Don't toss any leftover caramel! Spread it on parchment paper and shape it into a log. After it cools completely, slice it into bite-sized pieces for homemade caramel candies. You can even wrap them individually in parchment to save for later.