| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 8 apples, any variety
- 1 cup chopped peanuts or other nut of your choice
- 1 cup heavy cream, divided
- 3/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Wash and completely dry the apples. Insert a stick into the stem end of each.
- Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
- Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.
- While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 591 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 6 g |
| Sugar | 70 g |
| Protein | 6 g |
| Cholesterol | 71 mg |
| Sodium | 38 mg |
Reviews
Yummy! Scraped the bottom of the pan in a figure eight constantly and didn’t leave the pan to avoid any chance of burning. Easy to make and turned out great. Carmel color was a little lighter than expected but not a problem.
While this caramel may taste decent, it did not set up for me at all. I also could not get it to stick to the apple (even when it was mostly cool). Perhaps I needed to cook it to a higher temperature. I even tried using my hand and scraping the caramel (mostly cooled by this point) from below each apple and pressing it onto the apples. FAIL. Nothing is more frustrating than a recipe that doesn’t turn out the way it should.
OK
Eh. Not my first time making caramel, but it is my first time making caramel apples. I got lazy and didn’t want to research a bunch of recipes, so I went with this one. I forgot to let it sit for a while as suggested, so like everyone else, the caramel slid right off. I stuck the apples in the fridge for a few minutes, then dipped again, same results. They’re in the fridge now, so I’m not sure how they taste. I don’t think I like the amount of corn syrup, nor the temperature. Another review said it should be 250-260. I think I agree. I’ll try again, with a higher temperature before I totally discard this recipe and find another. I suppose I can’t get a fully honest rating without tasting, so I’ll give it a 2 now, and come back after my kids and I have a taste.
The caramel tastes great but it slid right off the apples when we dipped them. I’d say either let the caramel cook longer or let it cool for ten minutes before trying to dip.
This recipe is amazing! The flavor is rich and creamy. I use it for both caramel apples and wrapped caramels. Some reviews mentioned burning on the bottom of the pan and the constant stirring. I have used my electric stir pan for this, and it works perfectly every time. It is the Chef’s Stir Pan by KitchenStir. Hope this helps!
I took the advice of previous reviewers and waited a bit before dipping with the caramel. I made turtle pretzels with the caramel…first dipping into caramel and rolling in pecans…cooling completely, and then drizzling with chocolate. They turned out well, but I thought the caramel lacked a little richness…tasted more like thicker corn syrup. Good, but there are better caramel recipes out there.
The recipe worked great! I would let the caramel cool for just a minute before you start coating the apples if you want a thicker coat on them. I didn’t and the first three I made don’t have as thick of a coating of caramel as the last five. They are excellent and the caramel has a great flavor. I bought a candy thermometer just for this and it has the firm ball marking right on it, so it was easy to tell when the caramel was ready. Also if you want to coat some of the apples in mini chocolate chips, let them cool with the caramel on them, as to not melt the mini chips! Oh, and I used 8 honey crisp apples.
These are the best caramel apples I have ever had. It was super easy to make. The caramel had the perfect consistency for dipping and I was able to use every last drop to make apples. The last couple of tablespoons I poured out on parchment paper over a stick so I had a couple of little caramel lollipops. It has that perfect beautiful caramel sheen and it tastes incredible. You’ll never go back to store bought after this. No chemicals or artificial flavors, Just real ingredients like grandma used to make. This will be my new go to recipe for these. I already have plans to use this caramel for some other recipes and dip other things in it. I think you could also put it in spoonfuls on parchment to make candies and then maybe dip them in chocolate if you want. I plan to try that next. Don’t listen to the people who said it didn’t work. Follow directions and it will work fine.
Update: Our culinary team has changed the candy temperature from 280 degrees F to 246 degrees F.
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