Caramel Apples

Desserts

Caramel Apples

Top off your autumn holiday party with a classic fall dessert — the gloriously simple Caramel Apple. The sweet, buttery caramel-coated apples just might take you back to your childhood. They can be stored for up to 3 days in the fridge and are sure to satisfy your sweet tooth. Caramel Apples are truly one of fall’s greatest pleasures for both kids and adults alike.

Makes

8 apples

Total Time

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Ingredients

SOAK:

BOIL:

Caramel Apple Tips

To help the caramel stick, you’ll want to soak your apples a few minutes in hot tap water with a dash of vinegar added. Then scrub off any wax with a kitchen towel.

Have some fun with decorating your apples. Try crushed graham crackers or cookies, toasted coconut, melted chocolate, or even chopped crispy bacon.

Instructions

Line a baking sheet with parchment. (Do not use waxed paper.)

Soak apples in hot water with a splash of white vinegar (or in produce wash) to remove wax from the surface, 510 minutes. Dry apples thoroughly.

Insert sticks halfway into stem side of apples; chill while preparing any decorations and making the caramel.

Boil ¾ cup cream, sugar, corn syrup, butter, and salt in a large saucepan over medium-high heat until caramel turns a rich dark color and temperature reaches 250°, about 15 minutes.

Whisk in remaining ¼ cup cream and vanilla. Let caramel cool to 190–200° before dipping apples, 5–10 minutes.

Dip one apple at a time into caramel until just a bit of apple peel shows around the stick. Gently swirl each apple over the pan to allow excess caramel to drip back, then continue swirling until caramel loses its shine; quickly press nuts onto caramel layer before placing on prepared baking sheet. Repeat dipping, swirling, and pressing with each apple.

For popcorn apples, crush fresh popcorn with your hands in a bowl. Coat caramel with popcorn, then with nuts, then drizzle with melted semisweet chocolate.

For chocolate drizzled apples, chill caramel apples until caramel sets, 1015 minutes, then drizzle with melted chocolate and let rest until chocolate sets.

Stir caramel occasionally with a wooden spoon until syrup reaches 250° F on candy thermometer.

Stir caramel occasionally with a wooden spoon until syrup reaches 250° F on candy thermometer.

Stir in the cream and vanilla. The caramel will bubble furiously. Keep stirring to combine ingredients.

Stir in the cream and vanilla. The caramel will bubble furiously. Keep stirring to combine ingredients.

After coating each apple with caramel, use your hand to press the topping into the warm caramel.

After coating each apple with caramel, use your hand to press the topping into the warm caramel.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 661

% Daily Value*

Total Fat 40g 61%

Saturated Fat 17g 85%

Cholesterol 64mg 21%

Sodium 237mg 9%

Carbs 77g 25%

Protein 10g

*Percent Daily Values are based on a 2,000 calorie diet.

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