| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups white sugar
- 1 cup light corn syrup
- 1 teaspoon fine sea salt
- 1/4 cup (1/2 stick) butter, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 6 wooden sticks
- 6 Granny Smith apples
- German Chocolate Apples: chopped salted pecans, toasted coconut, miniature chocolate morsels
- Peanut butter chocolates (recommended: Reese’s Pieces – Halloween colors)
- Ginger snap crumbs and candied ginger
- Caramel popcorn apple: salted buttered popcorn
- Halloween sprinkles
Instructions
- Mix the white sugar, corn syrup, and salt in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 7 minutes, but do not stir or swirl around to mix. Watch it carefully at the end, as it will go from caramel to burnt in no time. Put an oven mitt on the hand you will be using to stir in the butter, and heavy cream, and stand back to avoid splattering. Slowly and carefully, stir in the butter and the heavy cream. Remove the pan from the heat and stir in the vanilla. Cool slightly. Put the apples on a cookie sheet lined with lightly greased aluminum foil. Insert wooden sticks 3/4 of the way into the stem end of each apple. Dip each apple into the caramel and scrape the excess caramel from the bottoms using the side of the saucepan. Roll the apples in the desired toppings and arrange them on the aluminum foil. Serve.
Reviews
yummy
they were yummy!!! but i have not tried them yet but they look yummy!!!
very good recipe
I had very good success with this recipe and don’t understand why so many others did not. Here are some thoughts I have from the other reviews and my experience with this recipe… For those of you who thought it was too salty, did you use a quality sea salt or table salt? For those who found it to run off the apples… did you use wax-free apples? I used a high quality sea salt and also used wax-free apples and I thought the recipe was great!
Anne,I love your show (the two episodes I have seen), however,this recipe needs some rethinking: there was a strange after taste to the caramel that I can only attribute to salt. And the worst part–no matter what the temperature of the caramel, organic apples or not, the caramel did not stick! I was so disappointed.
way too much salt.followed the recipe to a T,my caramel fell right off my apples, I washed and dried. I had a big puddle of caramel on my platter.nobody liked them in my family.Mine was thick after cooling, perfect color.I just sliced my apples and poured syrup over it.
Ok, the flavor is delicious but it DOES NOT stick to the apples. I ended up with a plate full of caramel and 4 nearly naked apples. We decided to just dip the apples in the remaining caramel. I just don’t get what the problem was. I followed the recipe exactly and it just didn’t work. If you want apples coated in caramel find another recipe.
I thought the carmel was amazing except that I couldn’t get it to stick to the apples. I put them in the fridge, freezer, and even let the carmel sit for an hour and nothing. I boiled the apples before I started the carmel for about 1 minute to remove the wax on the apples and that still didn’t help. Does anyone have any suggestions. I would love to try and do this again. Almost for got to mention I used the 1/2 stick of butter and 1 cup heavy cream.
The caramel was REALLY hard to get right, I had half liquid and half solid. And then I couldn’t get the caramel to stay on the apple. Looked it up and I guess you can’t use waxed apples. I think she may have said this on the show but no mention here on the site.
Way too thin and runny – never set up even after fridge over night. Will have to use it to dip apple slices in…which will be fine but wanted to give the neighbor kids caramel apples for Halloween. Still very tasty.