Easy Caramel Apples Recipe

Caramel Apples

Preparing the Apples [00:06]

1. Remove the stems from 8 Granny Smith apples.
2. Wash the apples under hot water and rub them thoroughly with a paper towel to remove the natural wax coating.
3. Insert an apple stick or wooden skewer into the top of each apple, where the stem was.
4. Place the apples in the refrigerator to chill.

Preparing the Caramel Sauce [01:58]

1. Combine 2 cups of light brown sugar, 1/2 cup of light corn syrup, 1/2 tsp of salt, 1 1/2 cups of heavy cream, and 3 tbsp of unsalted butter in a large pot.
2. Place the pot over medium heat.
3. Stir occasionally and gently until the butter melts and no sugar remains on the sides of the pot.
4. Insert a candy thermometer, making sure it is suspended in the sugar mixture and does not touch the bottom of the pot.
5. Cook until the temperature reaches 248°F (the soft ball stage), which usually takes 18-20 minutes.
6. Remove from the heat. Carefully stir in 1 tbsp of vanilla extract.
7. Allow the caramel to cool until it reaches 200°F (approx. 15 minutes).

Coating the Apples [05:27]

1. Dip the chilled apples into the caramel, allowing any excess to drip off.
2. Optionally, decorate with your chosen toppings.
3. Let the apples set and enjoy within 15 minutes. Alternatively, they can be stored in an airtight container for up to 5 days.