How To Make Caramel Apples

 

 

 

 

 

 

How To Make Caramel Apples

Makes 6 to 8

What You Need

Ingredients
6 to 8 small- to medium-sized apples, any variety
4 tablespoons unsalted butter
1 cup heavy cream
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Chopped nuts, sprinkles, crushed cookies, mini chocolate chips, or other toppings (optional)
Equipment
Small saucepan
Large saucepan
Measuring cups
Instant-read or candy thermometer
Whisk
Paring knife
Popsicle sticks, chopsticks, or wooden skewers
Baking sheet
Parchment or wax paper
Cooking spray

Instructions

1. Heat the butter and cream: Combine the butter and cream in a small saucepan. Warm over medium heat until the butter is melted. Remove from the heat.
2. Combine and cook the sugar, corn syrup, and water: Combine the sugar, corn syrup, and water in a large saucepan, and stir so the sugar is evenly moistened. Over medium-high heat, bring the sugar syrup to a boil without stirring. Continue cooking until an instant-read or candy thermometer reads 320°F for a lighter caramel coating, or up to 350°F for a dark caramel coating. Around this time, the sugar will begin to darken and take on a caramel aroma. If necessary, tilt the pan slightly so the thermometer is submerged enough to get an accurate reading. The sugar syrup will significantly grow in size in the next step, so it's important that you do not substitute a smaller saucepan.
3. Whisk in the cream and butter: Remove the saucepan with the sugar syrup from the heat, and gradually pour the warm cream and butter into the sugar syrup, whisking constantly. The sugar syrup with bubble up and grow in size. Continue whisking until all the cream and butter and has incorporated.
4. Cool the caramel: Remove the saucepan from the heat and cool the caramel for at least 15 minutes, until it has thickened. You can leave it in the pot or transfer it to a separate bowl.
5. Prepare the apples: Meanwhile, remove the stems from the apples. Insert popsicle sticks (or chopsticks or wooden skewers) into the stem end of the apples. Line a baking sheet with parchment or wax paper, and spray with a thin coating of cooking spray.
6. Dip apples: Holding the stick, dip and roll the apples in the melted caramel, up to 1/2 inch from the stem.
7. Remove excess caramel: Let any excess caramel drip off, then transfer the apples to the lined baking sheet.
8. Roll in toppings (optional): Roll the apples in toppings — like chopped nuts, sprinkles, chocolate chips, and crushed cookies — if you plan to do so.
9. Refrigerate the apples: Transfer the baking sheet with the apples to the refrigerator, and chill until the caramel is set, about 45 minutes.

Recipe Notes

• If you have leftover caramel and want to add a second layer on the apples after they've cooled, warm the caramel over low heat, stirring occasionally just until it's soft. Then dip the apples again, allowing any excess caramel to drip off, and refrigerate until set.
• Store the caramel apples on a plate or baking sheet, covered with plastic wrap, in the refrigerator f

• or 3 to 4 days.