Ingredients
- 8 to 10 small–medium Granny Smith or Pink Lady apples
- 8 to 10 wooden sticks
- 1 cup unsalted butter (2 sticks)
- 2 cups packed light brown sugar
- 1 cup light corn syrup
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup chopped peanuts or pecans (optional)
- 1 cup cookie crumbs or crushed pretzels (optional)
- 1/2 cup mini chocolate chips or candy pieces (optional)
- 2 oz white or dark chocolate for drizzle (optional)
Equipment
- heavy-bottomed saucepan
- candy thermometer
- wooden sticks
- baking sheet
- Parchment paper
- mixing spoon or silicone spatula
- small bowls for toppings
Method
- Wash apples in very hot water with a splash of vinegar. Dry well and chill 20 minutes. Remove stems and insert sticks. Line a baking sheet with parchment.
- In a heavy saucepan combine butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the caramel reaches 245°F to 246°F (soft-ball stage), 10 to 12 minutes.
- Remove from heat. Stir in vanilla and salt. Let bubbles subside 30 seconds.
- Tilt the pan and dip each apple, swirling to coat. Let excess drip, then scrape the bottom on the pan rim.
- Immediately roll in toppings or sprinkle while tacky. Set on parchment.
- Cool 20 to 30 minutes until set. Drizzle with melted chocolate if desired.
Nutrition
Calories: 380kcalCarbohydrates: 62gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 135mgPotassium: 190mgFiber: 1gSugar: 52gVitamin A: 310IUVitamin C: 4mgCalcium: 90mgIron: 0.4mg
Notes
Microwave shortcut: Melt 22 oz soft caramel squares with 2–3 tbsp heavy cream, stirring every 30 seconds until smooth. Mini caramel apples: Use a melon baller, skewer, and chill. Keep warm: Use low heat or a slow cooker. Storage: Wrap cooled apples in parchment then plastic; keep at room temp for 2 days or refrigerate for up to 4.
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