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Caramel Apples

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These homemade caramel apples are crisp, tart, and coated in a rich, buttery caramel that sets beautifully around every bite. Granny Smith apples balance the sweetness perfectly, while optional toppings like nuts, chocolate, sprinkles, or coconut make them easy to customize for fall parties, Halloween, or any cozy autumn treat.
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Ingredients

  • 7 –8 medium Granny Smith apples or any tart apple
  • 2 cups brown sugar
  • 1 cup corn syrup
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

Prepare the apples:

  • Bring a pot of water to a boil. Quickly dip each apple in the hot water for a few seconds to remove the wax coating.
  • Dry thoroughly with a towel.
  • Insert wooden sticks into the top of each apple where the stem was. Set aside.

Make the caramel:

  • In a medium saucepan, combine the butter, heavy cream, corn syrup, and brown sugar.
  • Heat over medium, stirring until the butter is melted.
  • Once melted, stop stirring. You may gently scrape down the sides of the pan, but do not stir the caramel mixture.
  • Cook for 8–10 minutes, until the caramel reaches 235–240°F on a candy or digital thermometer (soft-ball stage).

Finish the caramel:

  • Remove the saucepan from the heat. Stir in the vanilla.
  • Allow the caramel to cool slightly until it reaches about 180°F (this helps it cling to the apples without running off).

Dip the apples:

  • Dip each apple into the caramel, turning to coat evenly.
  • If desired, roll the coated apples in toppings like crushed nuts, sprinkles, or mini chocolate chips.
  • Place on a parchment-lined baking sheet and refrigerate until set.
  • Enjoy!
  • Store in the fridge until ready to serve. Best enjoyed within 2–3 days.

Connie’s notes

  • Use cold, crisp apples. Granny Smith apples are especially good because their tartness balances the sweet caramel, but Honeycrisp also works well.
  • Wash the apples thoroughly. Store-bought apples often have a wax coating that can prevent the caramel from sticking.
  • Dry the apples completely. Even a small amount of moisture can cause the caramel to slide off.
  • Chill the apples before dipping. Cold apples help the caramel set more quickly and cling better.
  • Watch the caramel temperature carefully. Cook it to 235–240°F for the right soft, chewy consistency.
  • Let the caramel cool slightly before dipping. Around 180°F helps it coat the apples without running off too quickly.
  • Let excess caramel drip back into the pan before placing the apples on parchment paper.
  • Add toppings immediately after dipping so they stick before the caramel begins to set.
  • If the caramel becomes too thick, gently warm it again until it returns to a smooth dipping consistency.
  • Store the finished apples in the refrigerator and enjoy them within 2–3 days for the best texture.
  • Don’t worry about making every apple look perfect. A little variation is part of the charm of homemade caramel apples.
 
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