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A tangy green apple, encased in velvety caramel, makes for an irresistible treat at any time of the year. While crafting this scrumptious treat might not be the simplest task, the investment of time and effort is truly rewarding. To elevate this treat even further, we enjoy dipping our caramel apples into silky smooth melted chocolate, creating the ultimate indulgence. With endless possibilities for flavor combinations and decorative designs, your creativity can truly run wild. Consider this your own personal art project.
Why is my caramel sliding off the apple?
This could be happening for a few different reasons. First, if you do not fully wash off the wax covering that the apples have on them from the grocery store this can happen. Who knew there was this wax layer on apples? I sure didn’t. They’ll ruin the way your caramel and chocolate set, so be sure to fully wash that off. Second, if your caramel is too hot when dipping it can slide right off. The temperature has to be just right. Third, if the butter separates in your caramel mixture, it simply will not stick to the apple. If this is happening to your caramel, try adding a pinch or two of salt to your recipe. This usually solves it.
What can you put on caramel apples?
Oh this is where it gets downright fun! The possibilities for topping your caramel apples are where the real excitement begins! The array of delicious and distinctive choices includes: milk, dark, white, and colored chocolates; a sprinkle of cinnamon and sugar; shredded coconut; mini M&Ms; finely chopped nuts; bits of toffee; crumbled Oreo pieces; finely chopped dehydrated fruit; assorted chopped candy bars; peanut butter chips; cinnamon chips; crushed graham crackers; and crumbled cookies, just to name a few. The list is virtually endless.
How do you store caramel apples?
The best way to store these caramel apples is in the fridge. If kept sealed in a bag or box inside of the fridge, the caramel apple will stay fresh for 2-3 weeks. Especially if you dip the apple so that the caramel and chocolate seal the puncture hole of the apple stick.
Can you freeze caramel apples?
No. You should not freeze chocolate or caramel, it will ruin the texture and appearance of both. Chocolate and caramel are both best kept at cool room temperature, about 65 degrees fahrenheit.
Can you make caramel apples ahead of time?
Absolutely. If your caramel apples are stored properly, they will last at least 2-3 weeks. Typically I will make apples up to a week before the party I intend to serve them at.
How do you make the perfect caramel?
Creating the perfect caramel boils down to precise temperature control. It’s crucial to simmer candy over low heat, approximately 200 degrees Fahrenheit. Patience is key when crafting caramel, as it requires more time to reach the soft ball stage (234 degrees Fahrenheit) compared to other candies. A mere 2-degree fluctuation can swiftly transition the caramel from soft ball stage to firm ball stage (245 degrees Fahrenheit), in less than a minute, if the heat escalates too quickly. Therefore, owning a reliable candy thermometer and monitoring it diligently is essential for success.
Recommended Equipment
- A large stock pot or 10 qt. kettle – candy quadruples in size while boiling, so you need a very large pot
- Candy Thermometer – this is a MUST, the temperature is everything with candy
- Cookie sheet or Candy Pan to set the candy
- Candy wrappers
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Caramel Apples
Ingredients
- 2 cups karo syrup
- 2 cups granulated sugar
- 6 cups heavy whipping cream
- 7 oz. sweetened condensed milk 1/2 14 oz. can
- 2 tsp vanilla extract
- 20 granny smith apples
- 20 apple sticks
Instructions
For the Caramel
- Plug in a large (10 quart) kettle in and turn dial to 250 degrees, or place a very large pot on stove top on medium heat.
- Pour in karo syrup & sugar, stir with a wooden spoon until sugar has melted
- Put heavy whipping cream and condensed milk in a double broiler on low heat to warm
- Pour in 1/2 cup of warm cream mixture into large pot and stir. Let simmer for 5 minutes. Repeat every 5 minutes until all the cream is mixed in.
- Turn heat up to 300 degrees and place a candy thermometer in
- Boil the caramel until it reaches soft ball stage (234 degrees)
- Turn heat off or take off heat immediately and stir in vanilla
For the Apples
- While the caramel is cooking, check each apple for bruise of puncture. Cannot use the apple if it has either.
- Remove stem by twisting it until it falls off
- Wash each apple in warm water and fruit wash
- Thoroughly dry apples
- Push sticks into apples where stems once were
- After the caramel is cooked, let it cool for 5 minutes and start dipping
- Fully submerge the apple into the caramel, shake off the excess and scrape the bottom of the apple against the pot
- Place the dipped apple on parchment paper so it doesn't stick to your counter
- Once set, you can enjoy as is or dip in melted chocolate
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Chris Nelson
The kids had a blast making these, and the adults had a blast eating them!
Madison Reid
I am so glad! Thank you for taking the time to review and comment on my recipe!
Emily Bess
The BEST caramel apples! This recipe is perfection.
Madison Reid
Thank you so much! I agree!
Joan
This recipe for the caramel is fantastic. Madi’s recipes are always so good Be sure to follow for all the delicious recipes she has
Madison Reid
Thank you so much! So kind of you to say. Thanks for taking the time to rate and comment on my recipe 🙂
Kellee
Mrs. Madi’s caramel apples are legendary. So delicious!
Madison Reid
Thank you!