Description
This basic gourmet caramel apple base creates a glossy, rich caramel shell perfect for dipping 10 to 15 apples. Use it as a foundation for various toppings like nuts, cookies, or chocolate drizzle.
Ingredients
- 10 to 15 small crisp apples, chilled and very dry
- 10 to 15 sturdy wooden sticks or paper straws
- 2 cups packed brown sugar
- 1 cup unsalted butter
- 1 cup light corn syrup
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional Toppings: Chopped nuts, crushed cookies, mini chocolate chips, melted chocolate for drizzle
Instructions
- Wash apples in warm water to remove wax, dry them completely, and chill them in the refrigerator until cold. Remove stems and insert a wooden stick straight down into the center of each apple.
- Line one or two large baking sheets with parchment or silicone mats and lightly grease them.
- In a heavy-bottomed pot, combine brown sugar, unsalted butter, light corn syrup, and sweetened condensed milk, stirring just until evenly mixed.
- Set the pot over medium heat. Cook the mixture, stirring often and scraping the bottom, until it reaches 238 to 240°F (soft-ball stage) on a candy thermometer.
- Remove the pot from the heat. Stir in vanilla extract and salt until fully incorporated. Let the caramel sit a few minutes to thicken slightly.
- Hold one apple by its stick, tilt the pot, and dip the cold apple into the warm caramel, turning to coat evenly. Let excess caramel drip back into the pot.
- Invert the apple for a few seconds so the caramel settles smoothly, then place it on the prepared baking sheet.
- If using toppings, immediately roll or press the freshly dipped apples into bowls of nuts, cookies, candy, or mini chips while the caramel is soft.
- For a chocolate drizzle, let the caramel set first. Melt your chocolate choice and drizzle it over the apples in thin lines using a spoon or piping bag.
- Allow the decorated caramel apples to sit at cool room temperature until the caramel is firm before serving or wrapping.
Notes
- Chill apples before dipping to help the caramel set quickly and cling evenly.
- Stir the caramel constantly near the end of cooking to prevent scorching.
- Let the caramel thicken briefly off the heat before dipping so it does not slide off the apples.
- Rotate each apple over the pot after dipping to avoid thick caramel pools at the base.
- Have toppings measured and ready in shallow bowls for immediate decoration after dipping.
- Store coated apples at cool room temperature for up to 2 days, or refrigerate for up to 3 days if the kitchen is warm.
- Do not freeze caramel apples.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop Cooking and Dipping
- Cuisine: American