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The Best Caramel Apples
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Medium
These caramel apples have become my go to dessert for fall gatherings, and honestly, they're so simple to make. With just forty five minutes from start to finish, you'll have a stunning treat that looks like it came from a fancy candy shop. I love using tart apples because they provide a perfect balance to the rich, buttery caramel, and all that fiber means you can feel a little less guilty indulging in this classic favorite. The homemade caramel sauce is silky and delicious, far better than anything store bought, and the best part is how affordable it all is to put together.
Ella x
Ingredients
- 88 large tart apples
- 88 wooden chopsticks for handles
- 22 cups packed brown sugar
- 11 (14 ounce) can sweetened condensed milk
- 11 cup light corn syrup
- 11 cup butter
- 22 teaspoons vanilla extract
Detail level
Instructions
- 1
Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.
- 2
Insert sticks into the bottom of each cooled apple through the core for a handle.
- 3
Line a baking sheet with parchment paper.
- 4
Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- 5
Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.
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