Caramel Apples Homemade Treat (Printer-Friendly Version)
Crunchy apples coated with silky caramel and fun toppings bring fall flavor and festive spirit to your table.
# Required Ingredients:
→ Main
01 -
6 large apples, preferably Granny Smith, at room temperature
02 -
400 grams granulated sugar
03 -
120 millilitres light corn syrup
04 -
1 teaspoon kosher salt
05 -
240 millilitres heavy cream
06 -
56 grams unsalted butter, softened
→ Toppings (optional)
07 -
Finely chopped peanuts
08 -
Mini chocolate candies, such as mini M&Ms
09 -
Crushed sandwich cookies, such as Oreos
# Step-by-Step Instructions:
01 -
Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Remove the pot from heat, add the apples, and let sit for 10 seconds to loosen surface wax.
02 -
Immediately transfer apples to the ice bath. Let sit until cool, about 2 minutes, then dry each apple thoroughly using a towel or paper towel to ensure caramel adheres.
03 -
Remove stems. Insert a sturdy stick vertically into the top of each apple and place in the refrigerator until ready to coat.
04 -
In a large, heavy-bottomed saucepan over medium-high heat, combine granulated sugar, corn syrup, salt, and 60 millilitres water. Stir with a heatproof spatula or wooden spoon until mixture comes to a boil.
05 -
Once boiling, stop stirring. Let caramel cook undisturbed until it reaches a deep amber hue and candy thermometer registers 175°C.
06 -
Remove saucepan from heat. Carefully and slowly add heavy cream; mixture will bubble vigorously. Add butter and stir until smooth.
07 -
Return pan to medium-high heat and cook, stirring occasionally, until thermometer reads 118°C, about 5 minutes. Remove from heat.
08 -
Pour caramel into a heatproof bowl just large enough to immerse the apples. Allow to cool until slightly thickened, about 15–20 minutes.
09 -
Arrange desired toppings such as nuts, candy, or crushed cookies on individual plates for easy dipping.
10 -
Working one by one, hold an apple by the stick and dip into caramel, ensuring even coverage. Allow excess caramel to drip off by holding above the bowl 3–5 seconds, then gently tap.
11 -
Immediately roll caramel-coated apples in prepared toppings, rotating for full coverage. Arrange completed apples on a platter to set.
# Handy Cooking Tips:
01 -
Ensure apples are completely dry after washing; moisture prevents caramel from adhering.
02 -
Use a candy thermometer for precise caramel texture; deep amber colour also indicates readiness.
03 -
To avoid grainy caramel, add a tablespoon of water and gently stir if crystals form.
04 -
Caramel apples are best consumed within 2–3 days. Store uncovered in the refrigerator and allow to sit at room temperature for 20–30 minutes before serving.