Add a new tradition into the mix and make your own caramel apples from scratch — caramel and all! They will be the ultimate fall treat.
Prep Time20 minutesmins
Keyword: caramel apple
Author: Kasey Schwartz
8 Granny Smith apples
2 cupsheavy cream
1cuplight corn syrup
2 cups light brown sugarpacked
1/2 tspkosher salt
1 tspvanilla extract
Rince the apples under warm water to remove any wax coating and dry completely with paper towels.
Line a sheet tray with a silicone mat or lightly grease it with butter. Push a wooden skewer into each apple about ⅔ of the way in.
In a heavy bottomed sauce pot or Dutch oven over medium heat, add the cream, corn syrup, sugar, salt, and butter. Attach a candy thermometer to the side of the pot and begin to stir. Keep stirring until the mixture reaches 245F. Remove from the heat and stir in the vanilla. Allow the caramel to cool for 10-15 minutes to thicken.
Working quickly, hold each apple by the skewer and dip it into the caramel, tipping the pot as needed to fully coat. If using optional coatings, roll the apples in them after coming out of the caramel.
Place the apples on the prepared sheet tray and allow them to cool completely, about an hour.