The Perfect Caramel Apple


Brittany Wood, Brittany Wood Photography, Pomelo, Pomelo Blog, The Pomelo Blog, caramel apples, caramel apple recipe
Brittany Wood, Brittany Wood Photography, Pomelo, Pomelo Blog, The Pomelo Blog, caramel apples, caramel apple recipe
Even though Christmas season has hit... I still needed to post this Caramel Apple Recipe, I made this batch for the Masquerade Ball 2 weekends ago.  November has been the busiest month for me, so I'm behind on my posts but I really don't think you'll mind these tasty recipes, right?  Well every fall my sisters, mom, and I get together and bake 30+ caramel chocolate apples to drop off at friends homes as a little thoughtful treat.  It's been a fun tradition we started and I have lots of tips to share!

Brittany Wood, Brittany Wood Photography, Pomelo, Pomelo Blog, The Pomelo Blog, caramel apples, caramel apple recipe
Brittany Wood, Brittany Wood Photography, Pomelo, Pomelo Blog, The Pomelo Blog, caramel apples, caramel apple recipe
Brittany Wood, Brittany Wood Photography, Pomelo, Pomelo Blog, The Pomelo Blog, caramel apples, caramel apple recipe
This recipe makes a lot of caramel, so beware for a giant sugar overload! And forget about the candy caramels you can buy and melt because those are not even half as good as these are.

Directions on Prepping
1. Wash the Granny Smith Apples in cold water with dish soap to remove the wax.  Take a dot of soap on each apple and cover the entire apple with it and then rinse it completely off.
(Dish soap might seem weird to use, but I've tried the boiling technique as well as the fruit/vegetable organic wash and neither of those have worked for me, after you dip the caramel it just falls completely off)
2. Stick popsicle sticks in each one and place apples in the fridge to chill while prepping and making the caramel.
3. Prepare all toppings in individual bowls.  My favorite is chopped pecans and I also like to use toffee chips as well.
4. Line your counter with wax paper to set caramel dipped apples on.
5. Make the caramel!

• 10-11 large Granny Smith Apples or 15 small Granny Smith Apples
• popsicle sticks
• wax paper
• candy thermometer
• toppings: chopped pecans, toffee chips, mini chocolate chips, M&Ms, candies
• white chocolate for drizzling
• milk chocolate for drizzling

Ingredients for Caramel:
from Our Best Bites
• 2 cups dark brown sugar packed
• 2 sticks unsalted butter
• 1 14oz. can sweetened condensed milk
• 2/3 c. dark Karo corn syrup
• 1/3 c. pure maple syrup
• 1 1/2 tsp. vanilla extract
• 1 tsp. molasses
• 1/4 tsp. salt

Directions for the Caramel:
1. Combine all ingredients in a large saucepan (this makes a lot of caramel!). Stir with wooden spoon, scraping sides for about 15 minutes.
2. Attach a clip-on candy thermometer to side of pan.  Increase heat to medium-high; cook caramel at a rolling boil until thermometer reaches 232-240°F (soft ball stage).  Stir constantly and let it reach the soft ball stage on the thermometer. Then pour it into a deep small bowl that makes dipping the apple easier.  Let the caramel cool to about 200°F and allow it to thicken before dipping. If it ever cools too much then you can always reheat it again.
3. Holding the stick, dip 1 apple at a time submerging it completely until the entire apple is covered.  Spin a couple times in the caramel and lift out allowing the excess caramel to drip off.  You can scrape off the excess on the bottom with a knife before you set down on the wax paper.
4. Once all 15 apples are dipped, the first apples you dipped should be ready to add toppings.  Take the set apple and dip the bottom half way into the pecans/toffee chips.
5. Melt white/milk chocolate in the microwave in small increments. You can add a spoonful of shortening to thin it out if needed.  Once it's melted pour into a small ziplock bag and cut a tiny slice in the corner of the bag to drizzle over the apple.
6.  I like to do the milk chocolate first and then the white chocolate on top.  When drizzling it you have to kind of do it in a quick motion of twisting the apple while drizzling up and down with the chocolate.
7. And you can set them in the fridge to set and leave them out after that for about 4 days.
8. And to eat it I slice it off to make it easier to enjoy!

These are as good as Rocky Chocolate Mountain Factory's and they are a great gift to give to others!


kylie said...


ridiculous. so freaking delish.

To The River said...

It is hard to decide if I would use this as a food or as a decoration;-) x

Frannie Pantz said...

These caramel apples look soooooo cute and delicious!!! I have been on a caramel apple kick like CRAZY with this pregnancy! Thank you so much for visiting my blog! I will have to check back and see all of your yummy recipes for sure!

Anonymous said...

oh, wow, these look incredible. I don't know I would eat them or just look at them.

Anonymous said...

#2. "Until thermometer reaches......" What is the temp? Thanks so much! Yummy?

Brittany said...

Until it reaches 250°F! Hopefully this helps sorry must of forgotten to put it in!

A Canadian Foodie said...

First - gorgeous and thank you to El for posting your site. Three times late, still no cigar.
I followed your recipe to a T first time. The caramel was gorgeous - but when it cooled to 200 - got busy and left the thermometer to beep at that temp - the entire batch had set. There was no bringing that baby back to life.
Batch 2 - well - it was ready for dipping at 250. I decided to not go to 270 - or the hard crack stage as your instructions suggest. I dipped 7 apples. There was still caramel left in the tall narrow container, but could not get it around another apple. So - to me, this does not make a lot of caramel. It is DELICIOUS. excellent ingredient list. Second time, there were bubbles in the caramel. Where did those come from? Could not get them out.
So, back again for 3rd time. Again, 250 was the perfect - we are ready to dip temp. Again, bubbles in the caramel.
OK. Done for this year. I will continue and took great notes, but there is something missing in the instructions or in the process somehow. I want that thick creamy glossy caramel with no bubbles. Also, when cutting my apples, the caramel peeled off like wax from cheese, yet the caramel apples I buy do not do this. Hmmmm? What do I need to do. And last tip I learned. DO not ever take these babies off the parchment paper. I put them on a tray after they were set, and they stuck to it. Holy cow, they were hard to release. But, I did manage. :)
I am perseverant and will get there.... so thrilled yours turned out as good as they did, but I am a very good cook and haven't had this much trouble for a long while. It may be altitude. It isn't attitude. :) Lots of positive vibes here. When I succeed - I will send you my recipe. I wish I could use yours, and I may use your ingredient list, but the instructions are already under revision for my house. Happy Halloween! You won't find this post up.... saving my pics for next year - or whatever year I finally succeed. ")

Meghan said...

My husband and I tried making these tonight. The caramel was too hard when it cooled, luckily we found this out before we dipped any apples in it. I didnt want to waste that caramel so I dropped it on a pan lined with a silicone mat and made hard candies. They taste just like those Werther's Originals candies. Like someone else mentioned, 250 is perfect, dont go any higher than that unless you want to break your teeth biting into a rock hard candy layer.

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