Ever since I was a child, I've had a fascination with candied and caramel apples. The idea that you can wrap fruit up in candy is probably what sold me first. Making them isn't all that difficult either. Throw all of the ingredients in a pot, watch the temperature carefully, and soon you'll be dipping apples into caramel.
My favorite part about caramel apples is the coatings, though. For a simpler caramel apple, go with toppings like chopped pecans or sliced almonds. For something more over-the-top, try chocolate chips, crushed up cookies—heck, even some chopped up Halloween candy.
- 4 whole apples
- 1 c. sugar
- 1/2 c. corn syrup
- 4 oz. unsalted butter, shopped
- 3/4 c. cream
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
- Chopped nuts, for coating
- Wash and dry the apples well. Stick a lollipop stick or skewer into the top of each apple. Set aside.
- Place the sugar, corn syrup, butter, cream, and salt in a large pot. Bring the mixture to a boil over high heat, stirring occasionally. Place a candy thermometer in the pot to monitor the temperature of the caram. Once the mixture comes to a boil, reduce the heat slightly to maintain a boil. Boil until the caramel reaches 250°F, the firm ball stage.
- Remove from the heat and let the caramel cool slightly, to about 200°F. Dip the apples into the caramel.
- Place the apples on a parchment paper or silicon lined baking sheet to cool slightly. While still tacky, roll the apples in toppings.
- Place back on the baking sheet and let cool completely.