Caramel Apples
If you’re craving a traditional Fall treat, look no further. Caramel Apples are everyone’s favorite! Follow this easy recipe using simple ingredients and a few different toppings.
The best caramel apples are definitely homemade, so when Sur La Table approached me to photograph their recipe I couldn’t have been more excited. This recipe is fast and easy to make, and great for kids to help with. My favorite part is, of course, choosing the toppings.
There are so many ways to make unique caramel apples. You can dip them in your favorite chopped nuts (peanuts work great!), dunk them in milk or white chocolate (make fun swirls), or top them with sprinkles or chopped cookies. For this recipe, I went with green apples but you can try different varieties. I love the balance between the tartness of the apple and the salted caramel.
A few basic tips:
- Wash your apples really well. Apple come with a thin film of edible wax (to make them look shiny); but the wax prevents the caramel from sticking.
- Dry your apples 100%, otherwise the caramel won’t stick.
- Chill them – the caramel will harden onto a chilled apple much faster.
I hope you get a chance to try this recipe. If you do, leave a comment below and share it with on Instagram using #yogaofcooking!
Recipe from: Sur La Table
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Homemade Caramel Apples
- Total Time: 25 minutes
- Yield: 4 apples
Description
If you’re craving a traditional Fall treat, look no further. Caramel Apples are everyone’s favorite! Follow this easy recipe using simple ingredients and a few different toppings.
Ingredients
Salted Butter Caramel
- 1 cup heavy whipping cream
- 4 tbsp unsalted butter (cut into pieces)
- 1 tsp fleur de sel
- 1 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Ingredients:
- 4 popsicle sticks
- 4 apples
Optional garnishes:
- ½ cup toasted chopped nuts
- ½ cup chopped chocolate
- ½ cup cocoa nibs
- ½ crushed gingersnaps
- ½ cup melted chocolate in a small piping bag for drizzling
Instructions
- In a small saucepan over medium-high heat, add cream, butter and salt and bring to a simmer, stirring as you go. Remove from heat and set aside.
- In a medium saucepan, bring sugar, corn syrup and water to a boil, mix until sugar is dissolved. Continue boiling without stirring until the mixture is a rich amber color and reaches between 340°F to 349°F on a candy thermometer.
- Remove the caramel from the heat and stir in the cream mixture. If the caramel solidifies, set the pan back over very low eat and stir gently until it melts.
- Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.
For the Apples
- While the caramel sauce is cooking and cooling, line a baking sheet with a silicone baking mat or parchment paper. Insert a craft stick in the stem end of each apple.
- Dip an apple into the caramel, coating all but the very top of the apple. Lift the apple out of the caramel and hold it over the bowl for a few seconds to allow the excess caramel to drip off.
- Turn the apple caramel side up and hold for several seconds to set the caramel. Transfer to the baking sheet to cool. Repeat with the remaining apples.
- Refrigerate for 15 minutes.
- Once the caramel has chilled, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples.
- If you are using topping, roll the caramel apples in them now. Return the apples to the refrigerator and chill for at least an hour.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American
This post is sponsored by Sur La Table. All opinions are my own. Thank you for continuing to support the brands who help make Yoga of Cooking possible!
