Homemade Caramel Apples
Homemade caramel apples are a delightful treat that combines fresh apples with the sweetness of rich caramel, perfect for fall festivals or Halloween.
Ingredients
For the Caramel Apples
- 8 small small apples (chilled) Firmer apples like Granny Smith, Fuji, or Honeycrisp work best.
- Caramel apple sticks (lollipop sticks or popsicle sticks work as well) Sticks help dip the apples into caramel.
- 1 cup water
- 1.5 cups granulated sugar
- 2 Tablespoons light corn syrup
- 1 teaspoon salt
- 2 cups heavy cream (chilled)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Wash the apples in warm water and dry each one thoroughly to remove waxy coating.
- Insert the caramel apple sticks into the top of each apple where the stem is located.
- Place the prepared apples in the fridge.
Making the Caramel
- In a medium-sized, heavy-bottomed saucepan, add the water, sugar, corn syrup, and salt.
- Turn the heat to medium-high and stir constantly until the sugar dissolves.
- Once boiling, stop stirring and watch closely until the caramel turns an amber color (about 10 minutes).
- When it reaches a medium amber color, reduce heat to medium-low and carefully stir in the heavy cream.
- Keep stirring until it reaches 246°F, then remove from heat and mix in vanilla.
Dipping the Apples
- Dip each apple into the hot caramel, allowing excess to drip off.
- Place the dipped apple on parchment or a silicone baking mat and let cool completely (about 30 minutes).
Serving and Storing
- Serve fresh, optionally dipped in chocolate and topped with various toppings.
- Store leftovers in airtight container in the refrigerator, best eaten within a few days.
Notes
Make sure to wash and dry the apples properly for the caramel to stick. Use a heavy-bottomed saucepan to manage caramel heat. If caramel hardens while working, gently reheat on low. Experiment with toppings for variety.