Gourmet Caramel Apples
These Homemade Gourmet Caramel Apples remind me of fall. Crisp apples topped with a delicious layer of caramel plus toppings equals the most amazing treats. Spread some love and share them with friends!
Servings 10 servings
Calories 442kcal
Ingredients
Caramel apples:
- 10 medium apples (I used Granny Smith and Fuji) - COLD
- 6 Tablespoons unsalted butter
- 2 cups light brown sugar - packed
- 12 oz. heavy cream
- 1 cup light corn syrup
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Topping Ideas:
- toffee bits
- chopped nuts
- mini M&M's
- graham cracker crumbs
- melted chocolate
Instructions
- Prep the apples. Rinse apples with cold water and wipe them dry. Use some paper towel to remove any sticky coating on the apples. Remove the stems and insert the apple stick into the apple about 3/4 of way. Place them in the refrigerator to chill (or you can place in freezer for a quick chill). This is IMPORTANT!10 medium apples (I used Granny Smith and Fuji)
- Line a baking sheet with parchment paper. Attach a candy thermometer to the sides of a heavy saucepan pan, making sure the bottom of the thermometer is not touching the bottom of the pan.
- Make the caramel. In the pan, melt the butter over medium heat. Then add the heavy cream, corn syrup, brown sugar, and salt, and stir well with a wooden spoon. 6 Tablespoons unsalted butter, 12 oz. heavy cream, 1 cup light corn syrup, 2 cups light brown sugar, 1/2 teaspoon kosher salt
- Cook the mixture until it reaches 235 F degrees on the candy thermometer. This should take about 15-20 minutes, but make sure you go according to the thermometer. Try not to stir too much during this process.
- Once the caramel reaches the right temp, remove the pan from heat and add the vanilla, stirring constantly. You'll see it bubbling as you do so. 1 teaspoon vanilla extract
- Dip the apples. Remove apples from the refrigerator. Grab each apple by the stick and dip into the caramel mixture, one at a time, tilting it and getting a nice caramel coating on each apple. Turn the apple upside down and rotate as you do so, letting the caramel drip to the top of the apple. Set down on the prepared sheet pan. Repeat quickly with remaining apples.
- Add toppings. If desired, you can roll apples in toppings of your choice after they are dipped in the caramel. Do this immediately after you dip each apple as they set up very quickly.toffee bits, chopped nuts, mini M&M's, graham cracker crumbs, melted chocolate
- Place dipped apples in the refrigerator to store. You may want to set them out a bit before eating.
- To eat these, I recommend slicing the apples in thirds.
Notes
Expert Tips
- Be careful when you add the thermometer to the pan. I've learned the hard way, and if you attach it too low (making it touch the bottom of the pan), the temp won't be right and the caramel could burn. I like to add the thermometer before I put anything in the pan so I can see the bottom.
- Don't over-stir. When the caramel mixture is cooking and bubbling, try to avoid stirring too often. I tend to just leave it alone for the most part. The more you stir, the more likely that you'll have small bubbles on your apples. I also find that the caramel cooks faster if you stir less.
- Use cold apples. If the apples are too warm, the caramel tends to not coat the apples as well. Be sure they are very cold before dipping in the hot caramel.
- Work fast. When dipping the apples, work fast. The caramel sets up very quickly. And if you're adding toppings, do so immediately after each apple is dipped.
- Share. Each time I make caramel apples, I do as my mother did. I share with friends and neighbors! Sharing is caring, y'all. :D
Nutrition
Calories: 442kcal | Carbohydrates: 70g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 164mg | Potassium: 87mg | Sugar: 69g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg