Easy Caramel Apples

Rich, buttery, and soft caramel apples are so easy to make! All you need are a few ingredients that you probably already have in your pantry and 30 minutes! Easy caramel apples are great for serving as individual treats or during the holidays.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 567kcal

Author Elizabeth Marek

Equipment

Candy Thermometer
heavy bottom sauce pan
Apple sticks
silicone mat
clean pastry brush
wooden spoon

Ingredients

8-10 medium granny smith apples
15 ounces brown sugar
8 ounces corn syrup
2.5 ounces unsalted butter
10 ounces heavy cream
½ teaspoon salt
1 Tablespoon vanilla extract

US Customary - Metric

Instructions

Day 1 - Apple Preparation

Bring a large pot of water to almost a boil then remove it from the heat
Submerge your apples in the water for 1 minute to remove the wax from the apples.
Dry the apples well, rubbing with pressure to make sure all the wax is removed.
Remove the stems from the apples by twisting them off.
Place your stick into apples, making sure the apple stands up straight up. Give your apple a little shake to make sure the stick is secure.
Place all your apples onto a sheet pan lined with a silicone mat and put them into the fridge to chill overnight or until you are ready to dip your apples.

Day 2 - Making Caramel Apples

In a heavy bottom sauce pan, combine the brown sugar, corn syrup, cream, salt, and butter.
Over medium-high heat stir the mixture until butter has melted and then continue to cook the mixture without any further stirring.
Use a clean pastry brush with water to wash down the sides of the pot to prevent crystalization.
Place the lid on the saucepan and let the mixture boil for 5 minutes. The condensation will also wash down the sides of the pot to prevent crystalization.
Attach your candy thermometer to the side of the pan and continue to cook the caramel until it reached 240-245ºF
Remove the caramel from the heat and stir in the vanilla, taking care not to burn yourself as the caramel will bubble up when you add it.
Let the caramel cool down for 5-10 minutes. It will be ready to dip around 190-200ºF. If your caramel is too runny, allow it to cool for 5 more minutes, it will continue to set up.
Using an oven mitt to hold your pot of caramel at an angle, gently roll your apple in the caramel until evenly coated.
Let the excess caramel drip off the bottom and gently scrap the excess on the edge of the pan before placing the apple on the silicone mat to cool.
Let the apples cool completely. Placing the apples in the fridge will speed up the cooling, however you need to wrap them after coming out of the fridge or they will condensate. Apples will last in the fridge in an airtight container for a few days.

Video

Notes

Caramel cooked 240-245ºF will result in a nice firm caramel that will not slide down the apple but will also be soft enough to bite into.

It is recommended that you slice your apples before eating them

You can pour excess caramel into candy molds and wrap them in wax paper to make soft caramel candies.

If your caramel starts to get too thick while you are dipping it, return it to medium heat until it's softened again and begin dipping again.

To clean your saucepan, fill your pot with hot water and bring it to a boil for 5 minutes. Set the pot aside and let it cool down then wash it as usual.

Nutrition