How to Make Caramel Apples

EQUIPMENT

• Candy thermometer
• Apple sticks
• Silicone mats or parchment paper
• Medium pot
• Wooden spoon
• Brush

INGREDIENTS

• 10 Granny Smith Apples
• 2 cups packed light brown sugar (440g)
• 1½ cups heavy cream (360mL)
• 1 cup light corn syrup (240mL)
• 5 tablespoons unsalted butter (70g)
• 1 tablespoon vanilla extract
• ½ teaspoon salt

DIRECTIONS

Apple Preparation:

1. Remove all stems from apples and wash them by rubbing the skin vigorously with a paper or kitchen towel in hot water to remove the wax coating. Dry well.
2. Push an apple stick or wooden skewer into the stem end to create a handle. Refrigerate the apples for faster caramel setting.

For the Caramel:

1. In a small saucepan, combine the brown sugar, cream, corn syrup, butter, and salt. Place over medium-low heat, stirring frequently, until the butter has melted.
2. Once melted, brush down the side of the pot with a wet pastry brush. Cook without stirring while occasionally brushing the sides down until the temperature reaches between 235°F and 240°F on a candy thermometer.
3. Remove from heat. Stir in the vanilla then set aside to cool for 10 to 20 minutes. The caramel is ready for dipping once it’s cooled to about 190°F. You can always dip a test apple to see if it looks right.
4. Line a large baking sheet with parchment paper, a silicone mat, or lightly grease the sheet with butter.
5. Dip an apple into the caramel, allow the excess to drip off then place on a the baking sheet to cool. If desired you can add a drizzle of chocolate or roll in chopped nuts or sprinkles before the caramel sets. Refrigerate the apples until the caramel is set, 15 to 30 minutes.

NOTES

• Choose small to medium apples. Large apples can become a bit too cumbersome to handle, especially if you decorate them.
• Refrigerate the apples. Once the apples are prepped, pop them into the fridge. Cold apples make it easier for the caramel to cling.
• Gather the tools for making homemade caramel before you start working on it. Once you put the caramel ingredients on the heat, you shouldn’t step away from your stove until it is ready. So, make sure you have a wooden spoon, candy thermometer, pastry brush, and a small bowl of water ready and nearby.
• Use a wooden spoon to stir the caramel. Wooden spoons don’t conduct heat well, so it won’t affect the temperature of the caramel or burn your hands while you stir.
• Use a heavy-bottomed pot. Pots that are too thin can cause the caramel to burn on the bottom and become bitter.
• Invest in a candy thermometer. This inexpensive tool is vital for a perfectly cooked caramel. It removes all the guesswork and makes the whole process a lot less stressful.
• Pop bubbles in the caramel coating. While bubbles in the caramel won’t affect the flavor of your caramel apple, they will affect the look. So pop them! It’s really easy to do by lightly blowing hot air over the coating with a hairdryer or heat gun right after dipping.
• Don’t waste leftover caramel! Pour it onto parchment paper and shape the caramel into a fairly uniform log. Once the caramel has cooled completely, cut it into smaller pieces and enjoy delicious buttery caramel candies. Or, wrap each one in some parchment paper to eat later.
• Gift caramel apples. Homemade gifts are a sweet and thoughtful way to show appreciation for the special people in your life. After the caramel has set, wrap the apple in cellophane and tie it securely with a cute ribbon. Voila! You have a handmade gift ready to deliver!