Top off your Autumn dinner gathering with a classic fall dessert— the gloriously simple caramel apple. They can be stored for up to 3 days in the fridge and are sure to satisfy your sweet tooth.
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.
Remove and discard apple stems; insert sticks halfway into apples; set aside.
Boil ¾ cup cream, sugar, corn syrup, and butter in a large saucepan over medium-high heat until mixture turns a rich brown color and temperature reaches 250°, about 15 minutes.
Whisk in remaining ¼ cup cream, vanilla, and salt. Remove from heat; cool 2 minutes.
Dip apples, one at a time, into hot caramel. Allow excess caramel to drip off, then quickly press nuts onto caramel layer before it cools. Refrigerate apples to set caramel. Serve apples at room temperature.
More apple toppings:
Popcorn: Crush fresh popcorn with your hands in a bowl. Coat caramel with popcorn, then with nuts, then drizzle with melted semisweet chocolate.
Chocolate: Dip your apples in caramel, then chill. Once apples are cool, dip them into melted milk chocolate, letting excess drip off. Chill again, then drizzle apples with melted white chocolate.
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.
After coating each apple with caramel, use your hand to press the topping into the warm caramel.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 76mg 25%
Sodium 207mg 8%
Carbs 65g 21%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.