Caramel Apple Recipe

Remove all stems from apples and wash them by rubbing the skin vigorously with a paper or kitchen towel in hot water to remove the wax coating.

Push an apple stick or wooden skewer into the stem end to create a handle. Make sure the apples are dry, then refrigerate the apples to help the caramel set faster.

In a large pot (at least 4 quarts so the caramel doesn’t bubble over), combine the brown sugar, cream, corn syrup, butter, and salt. Place over medium heat, stirring frequently with a silicone spatula, scraping any sugar from the sides of the pot, until the butter has melted.

Attach a candy thermometer to the side of the pot (or have an instant read thermometer close by). Cook without stirring, while occasionally brushing any sugar that collects on the side of the pot down with a wet pastry brush, until the temperature reaches 248°F, 18 to 20 minutes.

Remove the pot from, heat but leave the candy thermometer attached. Add the vanilla (be careful as the mixture will bubble up), then stir to combine. Set aside to cool for 10 to 15 minutes until the mixture reaches 200°F.

While the caramel is cooling, line a large baking sheet with parchment paper, a silicone mat, or lightly grease the sheet with butter. (If you plan to decorate the apples, have your toppings ready as well.)

Once the caramel reaches 200°F, wipe any condensation from the apples before dipping. Tip the pan slightly so that the caramel collects on one side. Dip an apple into the caramel so that it covers about three-quarters, rotating it 360° to coat all sides. Pull the apple straight up by the stick and hold it over the pot for about 10 seconds, shaking and turning it gently so that the excess caramel drips off. Place on the prepared baking sheet to cool for about 15 minutes, to allow the caramel to firm up. Repeat with the remaining apples, working quickly to dip all of the apples as the caramel will cool and thicken as more apples are dipped.

If desired, you can roll the apples in chopped nuts or sprinkles before the caramel sets. Or let the caramel set and drizzle them with melted chocolate.