Prep 5 mins
Cook 20 mins
The real deal. Great, traditional Fall Treat
- 6 apples, stemmed & washed
- 2 cups whipping cream
- 2 cups sugar
- 1 teaspoon salt
- 1⁄2 cup dark corn syrup
- 1⁄4 cup unsalted butter
- chopped nuts, if desired
- Equipment needed: 3 qt heavy bottomed pan; Ice, a couple pounds; Candy Thermometer; Wooden sticks/dowels 1/4 inch, 7-8 inches long (good quality wooden chopsticks); Greased baking dish or pan; A dry day (not humid); Potholders; and food grade cellophane wrap.
- Fill the bottom of your sink or a large bowl with ice cubes.
- Put everything else (except nuts) into a heavy 3 qt pan and bring to a boil over medium heat.
- Stir frequently (almost constantly) for approximately 12 minutes until the candy thermometer reads 245 F.
- (don't clip the candy thermometer to the side of the pan, just hold it in place to check every few minutes without allowing it to touch the bottom of the pan).
- You will notice the syrup becoming thicker.
- Remove from heat and set the pan down on top of the ice to stop it from further cooking.
- Remove from the ice and immediately begin dipping your apples, rolling them around the pan to cover the sides.
- The tops can be left partially uncovered, or dip a spoon into the caramel and cover the tops.
- The caramel will be thickening quickly as it cools so you must work very fast Place on greased pan to completely cool.
- No need to dip into the nuts immediately, finish dipping all 6 apples first before the caramel gets too stiff, sprinkle nuts on after you're done dipping.
- Eat within 2 days.
- Can be refrigerated to further set the caramel.
- If you need more than 6 apples, make the recipe twice or double the recipe in a larger, deeper pot- at least 6 quarts- but not a wider pot as it makes the caramel cook faster and is harder to control.
- (it has to do with the evaporation rate of the caramel and having enough depth to insert the thermometer) Wrap in cellophane and tie ribbon around the sticks.
- Caramel may not set up if you make it on a humid day.
Excellent recipe! The caramel turned out smooth and creamy with just the right balance of sweetness and saltiness. I did take one detour with the recipe directions, as I omitted the ice bath step. Instead, I simply removed the pot from the stovetop and began dipping the apples. They turned out perfect--no bubbles and no pooling beneath the apples! I wrapped them in cellophane, tied them with a pretty bow and handed them out as favors for my son's 1st birthday party. They were a hit! Thanks for sharing this recipe!
turned out great, tasted great, caramel was nice and smooth in the pot but when I dipped the apples in, a bunch of air bubbles formed under the caramel, so the finished apples didn't look great. I'm not sure that it had anything to do with the recipe though, I've read that other people online have had the same problem.
I madethese for teacher gifts for my daughterandthey are delicious. The mixture has to cook for awhile before it starts to look like caramel and I used half the salt,based on the first review. I did not usethe ice- I let the caramel cool a bit and dipped Granny Smith apples and then my daughter decorated them with chocolate and pecans, I have made caramel apples several times and this recipe is very good and simple.