How to Make Caramel Apples

Make your Own Caramel Apples

Macintosh apples in the fall in Vermont are just about the best thing ever.   You know what we mean: fresh, crisp, tart.  Mmmm.  Hard to beat.   But not impossible.  Sometimes you need a little sweet to balance all that tartness.    Enter the caramel apple.   With real caramel.  Dipped in nuts.  And maybe even a little chocolate drizzled on at the end for an artistic flair.  And you can make them all on your own.

The ingredients are really quite simple (see recipe below) but you will need a candy thermometer.  The rest is all technique—  grip ‘n twist and dip ‘n roll, cool for about 10 minutes and then enjoy!

Make it a fun family or friend activity (just beware, the caramel needs to stay HOT), include some interesting toppings like chopped pecans or peanuts, shredded coconut, mini chocolate chunks or granola.

See our own Emily McCracken demonstrate the technique on Channel 3 last night.  Or take a look at video of her in action at our Church Street store where we have freshly dipped caramel apples every day this time of year.
Making caramel apples on WCAX the :30 with Emily McCracken

Caramel Apples Recipe

Yields enough for 6-8 apples.

6-8                         apples
2 C                         heavy cream
¾ C                       brown sugar, packed
¼ C                       sugar
1 1/3 C                   corn syrup
½ TBSP                vanilla extract

Combine heavy cream, brown sugar, sugar, and corn syrup in a medium saucepan and turn on medium-high heat.
Cook, stirring constantly, until the caramel reaches 239F.
Add vanilla and cook until caramel reaches final temperature of 241F.
Pour caramel into a warm pot or bowl and place on top of double boiler to keep warm.
Put sticks into each apple and dip apples in caramel, twirling the apple around to remove excess caramel. Roll into desired toppings immediately after dipping and drizzle with chocolate.
Allow the apple to cool at least 10 minutes. Enjoy!