Caramel apples are an iconic (and easy!) fall dessert that you can completely customize with your favorite candies.
Ingredients
Instructions
Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Remove pot from heat, add apples, and let sit for 10 seconds.
Drain and thoroughly dry each apple, wiping with a dry towel or paper towel to remove any wax coating. Transfer to ice water. Let sit until cool, about 2 minutes.
Insert a stick into top of each apple and refrigerate until ready to use.
In a large, heavy saucepan over medium-high heat, bring sugar, corn syrup, salt, and 1/4 cup water to a boil, stirring with a heatproof spatula or wooden spoon. Once mixture comes to a boil, stop stirring and cook, undisturbed, until mixture turns a deep amber color and an instant-read or candy thermometer registers 350°.
Remove pot from heat. Carefully and slowly stir in cream (it will bubble vigorously), then add butter and stir until smooth.
Return pot to stove and cook over medium-high heat, stirring occasionally, until thermometer registers 245°, about 5 minutes more.
Remove from heat and immediately pour caramel into a heatproof bowl just large enough to hold it (so caramel is deep enough to cover apples, but won’t overflow). Let cool until slightly thickened, 15 to 20 minutes.
Meanwhile, pour desired nuts or other toppings onto a plate.
Working one at a time, using sticks, carefully dip apple into caramel. Hold it up to let excess drip off, 3 to 5 seconds, then tap apple against bowl to let any remaining caramel drip off.
Immediately dip apples into toppings, turning to cover. Arrange on a platter.
