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Foolproof Homemade Caramel Apples with Chewy Caramel

Close-up of a glossy green caramel apple dipped in thick caramel sauce and rolled in chopped nuts.
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Make classic homemade caramel apples with a chewy caramel that sticks every time. This recipe covers the dipping technique and topping suggestions.

Ingredients

Scale
  • 6 medium firm apples (like Granny Smith or Honeycrisp)
  • 6 wooden skewers or lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped nuts or other desired toppings (optional)

Instructions

  1. Wash and thoroughly dry the apples. Remove the stems and insert a wooden skewer firmly into the top of each apple.
  2. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  3. In a heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and condensed milk.
  4. Cook over medium heat, stirring constantly until the sugar dissolves.
  5. Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom.
  6. Bring the mixture to a boil without stirring. Once boiling, stop stirring.
  7. Cook until the mixture reaches 245 degrees Fahrenheit (firm ball stage). This usually takes 10 to 15 minutes.
  8. Remove the pan from the heat immediately. Stir in the vanilla extract and salt. Let the caramel cool for 5 to 10 minutes until it thickens slightly.
  9. Dip each apple into the caramel, tilting the pan slightly to cover the apple. Lift the apple and slowly rotate it to allow excess caramel to drip off.
  10. If using toppings, immediately roll the bottom half of the caramel-coated apple in your chosen toppings, like chopped nuts.
  11. Place the finished apples on the prepared baking sheet.
  12. Let the caramel apples set completely at room temperature for at least 1 hour, or chill briefly until the caramel is firm.

Notes

  • For the caramel to stick, the apples must be completely dry and free of wax. You can briefly dip the apples in boiling water for 5 seconds and dry them thoroughly to remove the wax coating.
  • If the caramel seems too thin after cooling slightly, return it to low heat and cook until it reaches 245 degrees Fahrenheit again.
  • For a gourmet touch, add 1/4 teaspoon of cinnamon or a pinch of sea salt to the caramel mixture before removing it from the heat.
  • If you prefer a dip, simply pour the finished caramel into a serving bowl and serve with apple slices.

Nutrition

Find it online: https://recipesfleet.com/caramel-apple-best-foolproof-homemade-recipe/