Caramel Apples
Sweet, tart, crisp, and buttery. What fall dreams are made, unless you’re not fun and only like pumpkin spice things. I’ll teach you how to make these festive fun treats! Kid-friendly, but make sure an adult is present since the caramel will be HOT!
Ingredients
6 medium Honeycrisp apples, or whatever your preference
6 medium lollipop or popsicle sticks
200 grams dark brown sugar
114 grams unsalted butter
45 grams heavy cream
150 grams light corn syrup or glucose
5 grams vanilla extract
3 grams sea salt
1 medium garnishes, sprinkles, crushed nuts, crushed candies, crushed pretzels, coconut flakes, crushed toffee, mini M&Ms, etc.
Preparation
1. Insert the lollipop or popsicle sticks into the tops of apples at the stem.
2. Line a baking tray with parchment paper or a non-stick baking mat.
3. Combine all ingredients together in a medium saucepot.
4. Cook to 248F. We may stop a tad earlier for an allowance for residual heat cooking.
5. Turn off heat.
6. Working quickly, dip and swirl apples into the caramel and then into your desired toppings.
7. Place apples bottom down onto prepared baking sheet.
8. Cool and ENJOY!!!
1. Insert the lollipop or popsicle sticks into the tops of apples at the stem.
2. Line a baking tray with parchment paper or a non-stick baking mat.
3. Combine all ingredients together in a medium saucepot.
4. Cook to 248F. We may stop a tad earlier for an allowance for residual heat cooking.
5. Turn off heat.
6. Working quickly, dip and swirl apples into the caramel and then into your desired toppings.
7. Place apples bottom down onto prepared baking sheet.
8. Cool and ENJOY!!!
1. Insert the lollipop or popsicle sticks into the tops of apples at the stem.
2. Line a baking tray with parchment paper or a non-stick baking mat.
3. Combine all ingredients together in a medium saucepot.
4. Cook to 248F. We may stop a tad earlier for an allowance for residual heat cooking.
5. Turn off heat.
6. Working quickly, dip and swirl apples into the caramel and then into your desired toppings.
7. Place apples bottom down onto prepared baking sheet.
8. Cool and ENJOY!!!
*Rinse & dry your apples first to remove the slippery waxy coating
*Burnt caramel still smells delicious until it doesn't, there's a fine line & I'll help you figure out.
*The best apples are the apples you like to eat.
*Not dairy free, but absolutely substitute your favorite dairy-free butter!
*Brown sugar is softer & more flavorful than sugar -- we use it in the caramel for the color, flavor & softness
*Using all white sugar will not work for the caramel because it requires a longer cooking time & higher temp to get the desired color, but you can make yummy hard caramel candies*Corn Syrup -- I don't love, but you can try with maple or honey or agave. I just
don't know the exact results
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