CARAMEL APPLES

If you’ve never tried making caramel apples, take your first dip with this easy recipe that doesn’t use corn syrup. A candy thermometer is essential when making candied apples - I highly recommend this small investment in your kitchen arsenal.
Caramel Apples cooling on a baking sheet.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 16 minutes
Total Time 40 minutes
Servings 12 servings
Author Liren Baker

Ingredients

  • 10-12 small Granny Smith apples ideally organic, without any waxed coating
  • 10-12 candy or craft sticks
  • 2 cups packed light brown sugar
  • 1 3/4 cups heavy cream
  • 3/4 cup cane sugar syrup
  • 2 tablespoons unsalted butter 1/4 stick
  • 2 teaspoons kosher salt

Instructions

  • Prepare the apples by washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
  • Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
  • In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reached 250 degrees F.
  • Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the more thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
  • Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop, and hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is thinner again.
  • Let the apples rest in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.

Notes

Recipe adapted from Basic Caramel Apple Recipe, Aida Mollenkamp, Chow.com
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante