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Classic Caramel Apples

Close-up of a perfectly coated caramel apple with a crunchy topping and dripping caramel, with other apples in the background.
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Learn how to make perfect caramel apples with a homemade caramel sauce that stays put. This recipe includes tips for preparing your apples, achieving the right caramel consistency, adding toppings, and storing your treats.

Ingredients

Scale
  • 6 medium apples (Honeycrisp, Fuji, or Gala recommended)
  • 6 wooden popsicle sticks or lollipop sticks
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional toppings: chopped nuts, sprinkles, mini chocolate chips, shredded coconut

Instructions

  1. Wash apples thoroughly. If apples are waxed, scrub them with a vegetable brush in warm water. For extra security, you can dip them in boiling water for 10 seconds and then dry them completely. This ensures the caramel adheres well.
  2. Insert a stick firmly into the stem end of each apple, pushing about halfway through.
  3. In a medium saucepan, combine sugar, water, and corn syrup. Cook over medium heat, stirring until sugar dissolves.
  4. Bring the mixture to a boil without stirring. Cook until it reaches 240°F (116°C) on a candy thermometer. This is the firm ball stage.
  5. Gradually stir in the sweetened condensed milk. Continue to cook, stirring constantly, until the mixture reaches 245°F (118°C) on the candy thermometer. This is the firm ball stage, crucial for caramel that clings.
  6. Remove the saucepan from the heat. Stir in the vanilla extract and salt.
  7. Let the caramel cool slightly for about 5-10 minutes, until it thickens enough to coat the back of a spoon but is still pourable.
  8. Dip each apple into the caramel, tilting the pan to coat evenly. Let excess caramel drip off.
  9. If using toppings, sprinkle them onto the caramel immediately after dipping, before the caramel sets.
  10. Place the coated apples on a baking sheet lined with parchment paper.
  11. Allow the caramel apples to set completely at room temperature for at least 30 minutes, or refrigerate for faster setting.

Notes

  • For a caramel apple bar, offer a variety of chopped nuts, sprinkles, and other toppings.
  • Mini caramel apples are fun for parties; use smaller apples or cut larger apples into wedges before dipping.
  • Sliced sheet pan caramel apples are easier to eat; slice apples and arrange on a parchment-lined baking sheet, then drizzle with caramel.
  • Store caramel apples at room temperature for up to 2 days, or in the refrigerator for up to a week. They are best enjoyed within a few days.
  • The calorie count for a standard caramel apple can range from 300-500 calories, depending on size and toppings.

Nutrition

Find it online: https://www.unfoldrecipes.com/caramel-apples-recipe/