How to Make Caramel Apples

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is dairy-free and lower in calories.

Wash the apples in hot water and dry them thoroughly.

Remove the stems from the apples.

Insert a treat stick into the top of each apple about halfway.

Line a sheet pan with a silicone mat.

In a 3/4 full pot, combine 2 cups of brown sugar, 1/4 cup of butter, 1/2 teaspoon of salt, 1 1/2 cups of heavy whipping cream, and 1 cup of light corn syrup.

Set the burner to medium-low to medium and stir until the butter melts.

Heat the mixture to the soft ball stage, around 235°F to 240°F, while stirring occasionally.

Once the butter is melted, stop stirring and let it bubble for 10-15 minutes.

Brush down any sugar that forms on the sides of the pot with water to prevent burning.

When the mixture reaches the soft ball stage, remove it from heat and stir in 1 teaspoon of vanilla extract gently to avoid adding bubbles.

Let the caramel cool to 190°F before dipping the apples.

Dip each apple into the caramel, covering as much as desired, and let excess caramel drip off.

Scrape off excess caramel from the bottom of the apple and place it on the silicone mat.

If using, push mixed nuts into the caramel on the apple.

Refrigerate the dipped apples for about 1 hour.

Pour any leftover caramel into a baking pan lined with parchment paper and lightly sprayed with kitchen spray if desired.

Refrigerate the leftover caramel for 30 minutes to 1 hour.

After refrigeration, cut the caramel apples into pieces for easier eating, cutting with the caramel side up to prevent sticking.

Optional: Dip the caramel apples in chocolate or drizzle chocolate on top for decoration.

Wrap leftover caramel in candy wrappers or store flat to avoid sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens