Caramel Apples
These caramel apples wrap tart Granny Smith apples in rich homemade brown sugar caramel. Add your favorite toppings for a sweet, chewy treat with a crisp center.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 caramel apples 1x
Ingredients
- 8 large Granny Smith apples
- 2 cups packed dark brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 cup light corn syrup
- 1 cup salted butter
- 2 teaspoons vanilla extract
- Optional toppings: chopped nuts, mini chocolate chips, crushed cookies, or sprinkles
Instructions
- Cover a baking sheet with parchment paper and lightly grease the surface. Place any toppings in shallow bowls.
- Bring a large pot of water to a boil. Using a slotted spoon, briefly lower each apple into the water for a few seconds to help loosen the wax coating. Rub dry with paper towels and let cool completely.
- Remove the stems and push a wooden stick firmly into the stem end of each apple. Make sure the skins are completely dry before coating.
- Combine the brown sugar, condensed milk, corn syrup, and butter in a heavy-bottomed saucepan, leaving plenty of room for the mixture to bubble.
- Heat over medium heat, stirring continuously until the butter melts and the ingredients are evenly combined. Continue stirring as the mixture comes to a boil.
- Attach a candy thermometer with its tip submerged in the caramel but clear of the pan bottom. Cook, scraping the bottom and corners continuously, until the caramel reaches 248°F, approximately 25–30 minutes total. Adjust the heat as needed to prevent scorching; use the temperature rather than the clock to determine doneness.
- Take the pan off the heat and carefully stir in the vanilla. The caramel may bubble when the vanilla is added.
- Holding an apple by its stick, lower it into the caramel and rotate to coat. Tilt the pan carefully if needed, keeping your hands clear of the hot caramel.
- Lift the apple and let excess caramel drip into the pan. Gently scrape any heavy buildup from the bottom against the pan’s rim.
- Add toppings while the coating is still tacky, then place the apple on the prepared baking sheet. Repeat with the remaining apples.
- Leave undisturbed for about 1 hour, or until the caramel is firm enough to handle.
Notes
Cooling Time: About 1 hour.
Equipment: 8 wooden candy apple sticks, candy thermometer, heavy-bottomed saucepan, and baking sheet.
Substitutions: Honeycrisp, Pink Lady, or Fuji apples can replace Granny Smith. Light brown sugar works in place of dark brown sugar for a milder molasses flavor.
Toppings: Roll freshly dipped apples in chopped pecans, mini chocolate chips, peanuts, Heath toffee bits, or crushed cookies. Let the caramel cool slightly before adding mini chocolate chips so they hold their shape.
Serving Suggestions and Pairings: Serve whole or cut into wedges just before serving. Pair with warm apple cider, coffee, or hot chocolate.
Storage: Once set, cover individually or place in an airtight container and refrigerate for up to 1 week. Let stand briefly at room temperature before serving so the caramel softens slightly.
Find it online: https://jennifercooks.com/caramel-apples/