Caramel Apples Recipe
Caramel apples trace their roots back to the early 1900s when candied apples were first introduced at fairs and carnivals. William Kolb, a Newark candy maker, is often credited with creating the first candied apple in 1908. However, caramel apples gained popularity in the 1950s when Kraft Foods began promoting caramel as a dessert ingredient.
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Wooden spoon
- Parchment paper or silicone baking mat
- Baking sheet
- Skewers or wooden sticks
Instructions
- Prepare the ApplesWash the apples thoroughly to remove any wax or residue.
- Dry them completely, as caramel won’t stick to wet surfaces.
- Insert a wooden stick into the top of each apple, ensuring it’s firm and secure.
- Make the CaramelIn a heavy-bottomed saucepan, combine sugar, corn syrup, butter, and sweetened condensed milk.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon to prevent burning.
- Attach a candy thermometer to the saucepan. Once the mixture reaches 240°F (soft-ball stage), remove it from heat. This ensures the caramel is smooth and pliable.
- Stir in vanilla extract and salt for extra flavor.
- Dip the ApplesAllow the caramel to cool slightly (about 2 minutes) so it thickens but remains pourable.
- Tilt the saucepan and carefully dip each apple into the caramel, rotating it to coat evenly.
- Lift the apple and let excess caramel drip off.
- Add ToppingsWhile the caramel is still warm, roll the apples in your desired toppings or sprinkle them on top.
- Place the coated apples on a baking sheet lined with parchment paper or a silicone mat.
- Let Them SetAllow the caramel apples to cool and set at room temperature for about 30 minutes.Once firm, they’re ready to serve or store.