If you've been following along for a looooooong time, then you may know that I've shared this recipe for caramel apples before! It's been years and years (and back when I blogged at "p.s.heart"), and I wanted to update the photos since they're one of my very favourite Fall treats.
This recipe is from Sprinkle Bakes, who was one of the first bloggers I ever followed, and she was such a huge influence on my decision to start a blog myself almost 8 years ago! This caramel is so beautiful, shiny, and delicious, and perfect to make for a Fall party!
Tips for success:
Use tart apples! The tartness works so well with the sweet caramel, and you don't want it to be all overly sweet!
Invest in a candy thermometer! It is so easy to cook your caramel a little too much and get caramel that's too hard (been there, done that!)
Have everything laid out and ready to go before you start cooking your caramel. That means: parchment on a baking sheet. Apples washed and dried and sticks skewered in already.
Have patience. (hahaha...)
recipe: Sprinkle Bakes/vintage church fundraiser cookbook
*must have a candy thermometer for this recipe!
8-12 apples (I prefer tart apples, and used Elstar for these)
Sticks / cute forks / tree branches
1 can (14 oz.) sweetened condensed milk
2/3 cup heavy whipping cream
1 cup light corn syrup
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
1/2 cup butter (I used salted but you can use either)
1 tsp. vanilla extract
pretzels, chocolate chips, nuts, flaked salt, toffee bits, sprinkles, etc.
1) First, place a large sheet of parchment or a silicone mat on a work surface that will be able to hold all of your apples without them touching each other. Set aside.
2) Wash and dry your apples (the caramel won't stick if they're wet at all!) - this is especially important if your apples are waxed. Remove the apple stems, and punch a guide hole for your stick using a metal skewer or skinny knife. Insert stick into each apple, and make sure it's secure.
3) For the caramel: in a 4-cup liquid measuring cup, stir together the sweetened condensed milk and heavy cream. Set aside.
4) In a medium, thick-bottomed pot, combine corn syrup, brown sugar, and white sugar. Bring to a simmer while stirring, over a high heat. When the mixture boils, add the butter. Stir until the butter is melted, and reduce the heat to medium-high.
5) Add milk/cream mixture in a small steady stream, whisking continually. You want the caramel to keep boiling slightly.
6) Reduce heat to medium, and attach a candy thermometer to your pot. Be careful that the candy thermometer does not touch the bottom of your pot, as it will give you a false temperature reading.
7) Bring to 250 degrees F while whisking to keep from burning. This will take approximately 15 minutes or so. So be patient! Careful that it doesn't rise above 250 as your caramel will get too hard quickly!
8) Remove from heat and stir in vanilla extract.
9) Wait until the bubbling stops, and the caramel has a smooth glassy surface. Tilt pan slightly so that caramel is deeper on one side, and start dipping apples. Cover apples completely in caramel, and twirl and gently tap the stick on the side of the pot to help excess caramel drip off. Place on parchment to set for about an hour. Serve and enjoy!
[Optional]: Immediately after dipping, roll your apple in a topping: chopped nuts, chocolate, skor bits, coconut, etc.
Keep extras in the fridge until you're ready to eat them!
Happy caramel apple making!