Do you guys ever watch QVC? I usually only watch around the holidays when the kitchen show is on, and OMG…half of the time, I’m so jealous of the guy who hosts the program. The other day, they were advertising for these really fancy caramel apples, and the craving hit me. I had to have caramel apples. HAD to.
So, I grabbed a sack of small Granny Smith apples and got to work. I always get a bit anxious when it comes to candy-making, but we recently purchased this thermometer (it was on clearance at Target), and it worked like a charm! I usually have to use the bowl of ice water trick, because my thermometer is always a bit off, but these came out perfectly. I think the hardest parts were waiting for the caramel to cool down for dipping, and then cool completely for enjoying!
This recipe is a little different than the usual caramel that I’m used to…there’s a hint of molasses and maple flavor to it, which just makes you want to wear a pair of fuzzy socks, make my house smell like fall spices and take a nap. Perfect fall afternoon, right?
Classic Caramel Apples
- 1 lb. box dark brown sugar
- 16 tbsp. unsalted butter, softened and at room temperature
- 14 oz. can sweetened condensed milk
- 2/3 cup dark corn syrup
- 1/3 cup pure maple syrup
- 1 1/2 tsp. vanilla extract
- 1 tsp. dark molasses
- 1/4 tsp. salt
- 12 popsicle sticks, chopsticks or long cookie sticks
- Heavy whipping cream, just in case the caramel thickens too much during dipping
- Optional: decorations (I used crushed candy corn M&Ms and a mixture of graham cracker crumbs with sprinkles) and/or melted dark, milk or white chocolate
- Place the first 8 ingredients in a deep (at least 3 inches), heavy saucepan or dutch oven. Stir the mixture with a wooden or silicone spatula over medium-low heat, until the sugar dissolves (about 15 minutes). Have a wet pastry brush handy for brushing down the sides of the pan/pot.
- Add a clip-on candy thermometer to the side of the pan/pot. Then, increase the burner to medium-high heat, cooking the caramel to a rolling boil, stirring constantly (yet slowly) until the candy thermometer reaches 236 degrees F. If needed, use the wet pastry brush to brush down the sides of the pan/pot.
- Carefully pour the caramel into a metal bowl, making sure not to scrape the pan/pot. Place the candy thermometer in the bowl, and allow the caramel to cool, without stirring, to 200 degrees F. This step will take 20-30 minutes.
- While the caramel is cooling, prep the apples by washing them in warm water, and wiping the excess water off of the apples once they are cleaned. Carefully stick in a popsicle stick/chopstick/cookie stick a couple of inches into the stem side of the apple. Place the apples on buttered foil or a silicone baking sheet.
- Once the caramel cools, dip one apple into the caramel, submerging all of the apple, except for the very top of the apple. Take the apple out of the caramel, and allow the excess caramel to drip back into the caramel bowl. Once that’s done, turn the caramel apple upside down, and hold the apple like that for several seconds, in order for the caramel to sort of set around the apple. Place the apple on the foil or silicone sheet. Repeat with the remaining apples, being sure to space the apples apart on the buttered foil/silicone sheet. Just in case the caramel thickens too much, add 1-2 tbsp. of heavy whipping cream to the caramel, and briefly whisk the caramel in the bowl over low heat to thin it out.
- If you are using decorations or chocolate, prepare them at this time for the apples.
- Place the apples on baking sheets in the fridge for about 15 minutes, or until the caramel is partially set and cool to the touch. Remove the baking sheets from the fridge. Lift one apple from the foil/silicone sheet, and using your hand, press the pooled caramel from the bottom of the apple, back onto the apple. Place the apple back on the foil/silicone sheet. Repeat with the rest of the apples.
- At this time, firmly press the decorations into the caramel, and then return the apple to the foil/silicone sheet. You can also dip the caramel apples into melted chocolate (allowing the excess to drip off for a few seconds), and then roll the chocolate coated caramel apple into your decorations. Another option for decorating the caramel apples is to drizzle melted chocolate over the apples and press on decorations that way too.
- Place the apples on the baking sheets back in the fridge for about an hour to allow everything to set. Cover or place in food-safe cellophane bags, and chill the apples for up to a week. Enjoy!