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 organic dark chocolate drizzled on at the end for an artistic flair. With a little help, you too can make these delicious caramel apples 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 at our Church Street store where we have freshly dipped caramel apples every day this time of year.
Caramel Apples Recipe
Yields enough for 6-8 apples.
6-8 apples 2 cups heavy cream ¾ cup brown sugar, packed ¼ cup sugar 1 ⅓ cup 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 239°F.
Add vanilla and cook until caramel reaches the final temperature of 241°F.
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!