Caramel Apple Recipe
American · Dessert · 35 min total
Classic caramel apples are a fall favorite, combining crisp apples with a rich, buttery caramel coating. This recipe yields glossy, chewy caramel that stays put.
15
min prep
min prep
20
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 6 medium Granny Smith apples
- 6 wooden sticks
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) light corn syrup
- 1/4 cup (60g) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Wash and dry apples thoroughly. Insert a wooden stick into the stem end of each apple. Line a baking sheet with parchment paper and lightly grease with butter.
- In a medium heavy-bottomed saucepan, combine sugar, cream, corn syrup, butter, and salt. Cook over medium heat, stirring constantly with a wooden spoon, until butter melts and sugar dissolves.
- Bring mixture to a boil. Stop stirring and clip a candy thermometer to the side of the pan. Cook without stirring until temperature reaches 248°F (120°C), about 10-15 minutes.
- Remove from heat and stir in vanilla extract. Let caramel cool for 2-3 minutes until slightly thickened but still pourable.
- Working quickly, dip each apple into the caramel, tilting the pan to coat evenly. Allow excess to drip off, then place on prepared baking sheet. If caramel thickens too much, reheat gently over low heat.
- Let apples cool at room temperature for at least 30 minutes until caramel sets. Refrigerate for 15 minutes to firm up completely before serving.
Tips
- For best results, use room temperature apples and dry them thoroughly to help caramel adhere.
- Store caramel apples in the refrigerator for up to 1 week. Let sit at room temperature 10 minutes before serving.
- Optional: Roll freshly dipped apples in chopped nuts, sprinkles, or crushed cookies before caramel sets.
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