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Amazing 1-Day Caramel Apple Success

caramel apple
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Jacob shares his foolproof method for making classic caramel apples. This guide focuses on preparing the apples correctly and achieving a perfect, chewy caramel that adheres firmly, complete with topping suggestions from our Taste Portfolio.

Ingredients

Scale
  • 6 large Granny Smith apples
  • 6 wooden sticks or skewers
  • 1 cup (2 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • Optional Toppings: chopped nuts, mini chocolate chips, sprinkles

Instructions

  1. Wash apples thoroughly. Remove the wax coating by boiling the apples in water for about 10 seconds, then immediately dry them completely. You must remove all moisture.
  2. Insert a wooden stick firmly into the core of each dried apple. Set aside.
  3. In a heavy-bottomed saucepan, combine butter, brown sugar, and corn syrup. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring.
  5. Once boiling, stop stirring. Let the mixture reach 245 degrees Fahrenheit (Firm Ball Stage). This usually takes 15 to 20 minutes. Watch the temperature closely.
  6. Remove the pan from the heat immediately when it reaches 245 degrees Fahrenheit. Carefully stir in the sweetened condensed milk and salt. Return the pan to low heat.
  7. Stir constantly until the mixture reaches 248 degrees Fahrenheit. Remove from heat and stir in vanilla extract.
  8. Let the caramel cool slightly for 5 to 10 minutes. It should thicken enough to coat the back of a spoon thickly.
  9. Dip each apple into the caramel, tilting the pan to cover the apple completely. Lift the apple, twirling it gently to allow excess caramel to drip off.
  10. Immediately roll the coated apple in your desired toppings, if using.
  11. Place the finished caramel apples on a baking sheet lined with parchment paper. Allow them to cool and set completely at room temperature for at least 1 hour before serving.

Notes

  • The key to sticking caramel is completely dry, wax-free apples. You can use a clean cloth dipped in a little white vinegar to wipe the apples before drying them.
  • Use a candy thermometer. Guessing the temperature will lead to runny caramel.
  • If the caramel seems too thick to dip, reheat gently until it reaches the desired dipping consistency.
  • Store finished caramel apples loosely covered at room temperature for up to one week. Do not refrigerate, as this can cause the caramel to sweat.

Nutrition

Find it online: https://tasteportfolio.com/foolproof-homemade-caramel-apple-recipe/