Now who doesn't love a caramel apple, especially around Halloween and the fall weather? I thought of making my own batch this year to hand out to friends and family. A nice and sweet fall treat. I came across some great recipes and thought of sharing them. Will you be enticed to make caramel apples this year?
Here's the recipe for the photo above:
Ingredients
8 tbsp. unsalted butter
2 cups packed brown sugar
1 cup light corn syrup
Pinch of salt
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
10-12 small Granny Smith apples, stems removed
Popsicle or lollipop sticks
Directions
Melt the butter over medium heat in a medium, heavy-bottomed saucepan.
Mix in the brown sugar, corn syrup and salt. Cook the mixture, stirring occasionally, until it comes to a boil. Stir in the condensed milk. Cook and stir until a candy or instant-read thermometer reads 248° F (firm ball stage.)
Remove from the heat and stir in the vanilla.
Insert a lollipop or popsicle stick into the top of each apple so that it is firmly in place. Dip the apples one at a time into the caramel mixture, turning slowly to coat evenly. Transfer to a baking sheet lined with wax paper and allow the caramel to set. Decorate as desired, with melted chocolate, chopped nuts, or candy pieces.
Ingredients
- 8 to 10 medium apples
- 8 to 10 wooden sticks
- 32 cream-filled chocolate sandwich cookies, coarsely chopped
- 1 cup butter, cubed
- 2 cups packed brown sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 8 squares (1 ounce each) white candy coating, coarsely chopped
- 1/2 cup orange and brown sprinkles
Directions
- Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.
- In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.
- Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.
- In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Ingredients
12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
Directions
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
