Recipes @ Cooking Caramel Apples

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Sunday, January 15, 2012

Cooking Caramel Apples

Caramel apples are a favorite snack, and one you probably remember from your childhood. Learn how to make some of these sweet treats.

You probably remember the first time you bit into a caramel apple when you were a child. First you encounter the rich, sweet caramel coating (the part everyone likes) and then your teeth reach the firm, tart apple as you bite into it with a satisfying crunch.

Kids love crunchy, sticky caramel apples. Use you children's favorite variety of apple for that perfect blend of tart and sweet. Red Delicious and Rome Beauties are always a good bet. Another great variety of apple to use is the Jonathan; choose whichever apple is fresh and delicious (local orchards and farm markets will have the best varieties). Be sure to wash the apples well and dry them before applying the sweet caramel topping to the apple skins.

When working with hot caramel, we recommend keeping a bowl of ice-cold water on hand as an antidote to any splatters that threaten to scald your skin. In the event you do get any of the hot caramel on your hands and fingers, immediately plunge them into the ice water. Also, because of the risk of burns, never allow young children to handle hot caramel. You can find wooden ice-cream sticks at a craft store or a hobby shop. Or, try using wooden plant markers, which are sturdy due to their width.

Caramel Apples

Makes 4 caramel apples


  • 4 apples
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts (optional)
  1. Wash and dry the apples well. Insert wooden sticks into the stem ends of the apples.
  2. In a medium saucepan set over low heat, combine the sugar, corn syrup, condensed milk, heavy cream, milk and butter. Cook, stirring constantly, until the mixture reaches 248 degrees F. on a candy thermometer (or until a bit of syrup dropped into cold water forms a firm, pliable ball).
  3. Stir in vanilla, then put the pan in a bowl of hot water to keep the caramel soft.
  4. Dip the apples in the caramel, coating well. Allow the excess to drip off, then roll in walnuts (if desired) and let cool on waxed paper.

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