By Laura | Laura the Gastronaut
Prep Time: 10 minutes | Cook Time: 20 minutes | Cooling Time: 55 minutes | Total Time: 1 hour 25 minutes
Yield: 4-5 apples
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Nothing says fall like a batch of homemade caramel apples. These Granny Smith apples are covered in a simple homemade caramel sauce and are so delicious. This sweet treat is perfect for the entire fall season and Halloween.
• 1 cup (200 grams) packed light or dark brown sugar
• 1/4 cup + 2 tablespoons (90 mL) light corn syrup
• 4 tablespoons (1/4 cup) butter
• 1 cup (240 mL) heavy whipping cream, divided
• 3/4 teaspoon sea salt
• 4-5 Granny Smith apples
➊ Prepare the apples: Wash the apples well. I like to wash mine in a vinegar water mixture. Rinse well and dry really well. Pull out the stem of the apples, and put in caramel apple sticks. Place in the fridge until ready to use.
➋ Make the caramel: In a 1.5 quart saucepan, add brown sugar, light corn syrup, butter, 1/2 cup of the heavy whipping cream, and sea salt. Cook over medium heat, stirring constantly with a wooden spoon, until it begins to boil.
➌ Once boiling, stir in the other 1/2 of heavy whipping cream. Place candy thermometer in the mixture making sure the thermometer is not touching the bottom of the pan (this could affect the reading).
➍ Keep cooking the mixture over medium heat until the thermometer reads 245°F (118°C), stirring frequently (this could take about 20 minutes). Once it reaches 245°F, remove from heat and let cool for about 10 minutes.
➎ Making apples: Grease a baking sheet with cooking spray or butter (this will prevent the caramel from sticking). Holding on to the stick, dip apples into the caramel until fully covered. You may need to use a wooden spoon to spoon the caramel all over. Lift the apple out of the caramel and spin so the caramel drips off. Place on baking sheet, and repeat with remaining apples.
If you are having a difficult time getting the caramel to stick, your caramel may have cooled too much. Reheat on the stove over medium heat, stirring constantly, until it is heated and a bit runnier. Or you can reheat in the microwave in 15-second intervals, stirring in-between intervals, until heated a bit and has a runnier consistency.
➏ If you want the caramel to harden a bit, place baking sheet with apples into the fridge for about 45 minutes. Caramel apples will be good stored in the fridge for up to a week.
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Find recipe at: https://laurathegastronaut.com/caramel-apples