Description
A straightforward recipe for making classic caramel-coated apples.
Ingredients
Scale
- 6 medium apples (firm variety)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 6 wooden sticks
Instructions
- Wash and thoroughly dry the apples. Remove stems and insert wooden sticks firmly into the core of each apple.
- In a medium saucepan, combine sugar, corn syrup, heavy cream, and butter.
- Cook the mixture over medium heat, stirring constantly until the sugar dissolves.
- Stop stirring and allow the mixture to boil until it reaches 245 degrees Fahrenheit on a candy thermometer (firm ball stage). This takes about 10 to 15 minutes.
- Remove the pan from the heat. Stir in the vanilla extract. Let the caramel cool for 5 minutes.
- Tilt the pan and dip each apple into the caramel, turning to coat completely. Lift the apple and allow excess caramel to drip off.
- Place the coated apples on a baking sheet lined with parchment paper.
- Let the caramel apples set completely at room temperature for about 1 hour before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- If the caramel becomes too thick while dipping, briefly reheat it over low heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 apple
- Calories: 450
- Sugar: 70g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
Keywords: caramel apples, candy apples, fall dessert, sweet treat, homemade caramel