Skip to main content New<> this month
Get the Allrecipes magazine
Caramel for Apples
January 03, 2008

The directions leave something to be desired, but with a little tuning, the results are excellent. After stirring in the butter and cream, put the mixture back on the heat until the mixture reaches 234 degrees again. Bubbling will be vigorous at first and gradually die down. Watch carefully when the temperature goes past 220 again, as most of the water is cooked out at this point and the temperature rises quickly. Cool the mixture slightly, and then dip your target ingredients. Dipping apples at around 200 degrees worked well. Pour leftover caramel onto parchment paper and cool in the refrigerator. Allow to return to room temperature and cut into pieces for delicious caramel candy.

  1. 49 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars