Community Pick
Kittencal's Caramel Apples
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 cup butter (no substitutes)
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla
- 8 -10 wooden sticks
- 8 -10 medium tart apples
directions
- Insert 1 wooden stick into each apple.
- In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
- Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
- Remove from heat; stir in vanilla.
- Dip each apple into hot caramel mixture; turn to coat.
- Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
- Set on generously buttered wax paper to cool (make certain to generously butter the paper).
- Note: if making a double recipe make two recipes in two separate pots.
Questions & Replies
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I love this recipe thank you ! I have a couple questions for you please. Do you use light or dark brown sugar, what kind of corn syrup is best for this recipe and if I wanted to can and store this Carmel is there any changes i should make to it? Any suggestions the best way to Can and preserve to give as a gift etc? Thanks so much
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Reviews
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I didn't make these, but I am giving them 5 stars because it's a Kittencal recipe, so I am positive it's awesome, lol. Anyway, I saw a "Good Eats" the other day, and Alton used pairs of disposable chopsticks as sticks for his candy apples, and it struck me as a terrific idea. He poked them through the flower end instead of the stem end, and suggested using small old-fashioned apples, instead of the big grainy red delicious ones. And one more tip - once the apples are on sticks, dip them in boiling water for about 15 seconds, to remove the wax on the outside of the apples. This will allow the candy/caramel to stick better.<br/><br/>It's the little things that make the difference, right? Enjoy!
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I'm addressing a few problems people have had. Use parchment paper or a silicone baking mat to prevent sticking. If the caramel is splattering and burning your hand either your spoon is too short or the caramel is on WAY too high! When my bilubnles burst, the 'spitting' was only about 1/2" high! If it is grainy, that is because you allowed sugar crystals to develop on the edges of the pot. You can remove them with a damp pastry brush of scrape the sides as you stir with a silicone scraper rather than a spoon. It would be nice of the instructions included this recommendation. Or it could come from not enough stirring. If you over or under cooked it, try the cold water test to check doneness. I relied on that way more than the thermometer. Google: candy cold water test. If it cooked too fast or slow, be sure your quantity of condensed milk is correct and make sure you aren't cooking it on too high or low heat. If you are in a dry climate, it will cook faster as the water evaporates more quickly and in a humidy climate, vice versa. Hope this helps!
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This recipe is EXCELLENT!!!! Caramel is soooo yummy! Truly gourmet style! I stopped cooking at 225 degrees - leaves solid enough for dipping and soft enough for easy eating. I didn't add the vanilla. It was simply delicious without it. Next time I will try with vanilla - and there will be a next time! This recipe was super easy. I tried a recipe from Emeril and the caramel was runny and the directions were lousy! Thank you for a perfect recipe! I especially love using the condensed milk! Just remember - name brand matters with the condensed milk (Borden is best)!
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This is a great caramel recipe. I've made it for years. READ the directions and make AS WRITTEN. For those that have suggested to lower the temperature to LOW during the cooking process this is not correct for making caramel to the proper consitancy for coating apples. I know, I worked in a candy making store before. You must constantly stir to prevent scortching on the bottom of your pan and you must reach 248 on the candy thermometer. To prevent sticking butter wax paper like Kitencal says or dip them in chopped nuts (or other treats like choc chip) like I did and place them on muffin/cupcake paper and they won't stick. It is also best to prep apples first by washing them well to remove wax so caramel sticks better and have sticks in them and be ready to go when caramel is ready. Thanks for another great recipe KC!
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Tweaks
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Wonderful recipe! I did substitute margarine and fat-free sweetened condensed milk for the butter and regular sweetened condensed milk. It was perfect. I would say that you could realistically cover 12 apples with this recipe. The only note I will add to this recipe is to have the apples refrigerated before you dip them. That will help cool the caramel faster. Great recipe!