*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 it starts to cool then the butter separates and it will not stick. It really is useful working with a candy thermometer because you can monitor the temperature closely. With one of the batches I overheated the caramel when reheating and it turned into hard toffee. 2. Placing apples in the boiling water made them seep juice, will try them without following that step the next time. I had many extra apples and kept them near a cool door, that made the caramel hard but once it was placed in a warm room they started to soften again. Definitely worth trying, flavor is far superior compared to store purchased caramels. Also, it is useful to have a helper hold dipped apples upright to cool a moment before placing on parchment otherwise you will have the hot caramel puddle.
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. The opposite side of the apples is completly not covered with any caramel at all.
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 any excess caramel. As written, it made enough to coat 12 medium apples and have enough left over to fill a small jelly jar (For spoon-fulls later ;)
I get frustrated when searching for recipes only to find them calling for melting caramel candies. I rarely try recipes that have so few reviews, but this was definitely worth the try! Thank you for the great recipe!
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 dipped them in the caramel. I think I over cooked the caramel just a tad - I did not have a candy thermometer! But I used a knife and cut slices and it was every bit as delicious and not as messy! LOL I used Karo Light Corn Syrup but I think i would like to try it with Karo Dark syrup.
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 worked beautifully on the apples. Will definitely use again I would have given it a 5 but I didn't follow everything as listed so I can't really.
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 the same. I had to figure out how to get the right technique down to get a nicely covered apple but I have it down. Once the caramel is done let it sit for about 5 minutes then use room temperature apples and roll the apple for about 10 seconds in the caramel and then pull it out of the caramel and let the caramel come off and roll it a bit. Place the apple on sugared parchment paper if you are making plain caramel apples. AWESOME...just made them tonight (first batch of the season) and the kids loved it!
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 and the caramel stuck fine but even better I had quite a bit of caramel left over so I poured it in a 8X8 square pan lined with parchment paper put semi-sweet chocolate chips on it while it was still hot along with pecans and a bit of sea salt. That is really good!
it is the best recipe ever!!! just finished making them and they look fantastic.... thanks for the tip in step #3 I didn't have a candy thermometer so I just kept cheking my caramel by dropping a bit in cold water and sure enough when the ball formed I turned it off and it was done I also didn't have vanilla extract on hand so I left it out and it still has an amazing taste... can't wait to try it next time with the vanilla extract and the different topping variations thanks!!!!!