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My review
The Best Caramel Apples
onlyxception
"When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast)."
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Ingredients
2 h servings 799 calsOriginal recipe yields 8 servings (8 caramel apples)
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Directions
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- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Footnotes
- Cook's Note:
- Because the caramel requires constant attention when cooking and you will be in a hurry when coating the apples, prep everything beforehand. Have your parchment paper laid out, your toppings ready in bowls, etc. Also, each stove differs as far as temperature and how long you will need to cook caramel. It only took 21 minutes for me, but took a friend 39 minutes, so it can vary greatly.
Nutrition Facts
Per Serving: 799 calories; 27.6 g fat; 141.5 g carbohydrates; 4.7 g protein; 78 mg cholesterol; 269 mg sodium. Full nutrition
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Reviews
Read all reviews 6978 Ratings
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Most helpful positive review
11/4/2012
Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until...
Most helpful critical review
10/20/2012
Sorry but the caramel slid right off the apples. I even took it off right as it reached 120 degrees C. Picture shows the best we got. You can see how the thick caramel pooled at the bottom. T...
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11/4/2012
Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until...
10/20/2012
Sorry but the caramel slid right off the apples. I even took it off right as it reached 120 degrees C. Picture shows the best we got. You can see how the thick caramel pooled at the bottom. T...
11/4/2012
I loved these! So much easier to make than I would have guessed. I made sure to drop my apples in boiling water for a bit and dry them off really well, letting them get nice and cool before i ...
10/19/2012
I was very impressed with this recipe! The consistency was wonderful and coated the apples beautifully. I also made sure to twirl the apples on the bottom of the pot (held at an angle) to remove...
10/26/2012
Yum-o! So good, followed everything except (I know, I hate when people do this) I didn't dip apples in boiling water and I didn't have sweetened condensed milk. I subbed 1/4 cup 2% milk and it w...
10/7/2012
I Love what the ingredients produce. You can tell it will taste creamy. Excellent directions and foot note!
9/21/2014
We used to drive 30 minutes to an orchard for their caramel apples because I hadnt found a recipe that was as good as the orchards. I found this recipe last year and the caramel tastes exactly ...
11/25/2012
This took quite a long time to get to temperature because I was afraid to burn it. I used organic apples washed with vinegar and did not dip them in boiling water. The apples taste pretty good ...