I LOVE caramel, and I am always on the hunt for the perfect caramel, whether as a candy, a topping, or to dip apples in. Caramel apples are one of my favorite fall treats, and a few years ago I was determined to try and make the perfect caramel apple. I’ve picked up some tips and tricks along the way, and I’m excited to share them with you!
Living in upstate New York, picking apples is one of the best fall activities of the year. It really seems like the epitome of fall–sweaters, crisp air, rows and rows of apples, apple baskets, cider, and our favorite apple orchard. We look forward to it all year! After our apples are picked, caramel apples are always next on the list!
When it comes to the caramel, I had tried several different caramel recipes over the years, including the good old Kraft caramels. While I’ve liked several of them, I didn’t love any of them. Another problem? My caramel would always slide off the apples and leave more on the plate than on my apple. (Not that that would stop me from eating them…and scraping all that caramel off the plate, lol.)
To my delight, I eventually stumbled across another recipe and after a few changes + tricks, it all came together and made all the difference! Making the caramel doesn’t take too much longer than melting wrapped caramels, especially because there’s nothing to unwrap. Plus, you just can’t beat the taste of homemade caramel, and the few extra minutes it takes is TOTALLY worth it!
HOW TO MAKE THE PERFECT CARAMEL APPLE
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Here’s how you do it…
2. Okay, ready for the best tip ever? Lightly sand your apples!
I cannot believe the difference this makes. It really works! I use a fine grit sandpaper, and gently rough up the apple–not taking off any of the skin. Doing this removes some of the waxiness, and allows the caramel to stick. After sanding, I take a damp cloth and wipe off the apples, then let dry.
3. Rub the back side of a cookie sheet with butter. This is where you’ll put your apples to cool after they’re dipped. I’ve found that the apples will stick even to parchment paper or wax paper, so I don’t use either one.
4. Make your caramel, following the recipe exactly. You really do need to stir constantly, scraping the sides often. If you don’t have a candy thermometer, I would invest in one–I use mine all the time. I also use the cold water test–dropping some of the caramel into a cup of cold water is an easy way to see which stage your caramel is at.
I melt chocolate chips in the microwave, then spoon into a sandwich bag. Push the chocolate into the corner of the bag, then snip a tiny bit off of the corner–an easy piping bag that makes the best drizzles!
- 1/2 c. butter
- 1 c. light corn syrup
- 2 c. brown sugar
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 8-10 apples
- Combine the first three ingredients in a large saucepan. When the butter is melted, add the condensed milk. Stirring constantly, cook to 230 degrees (soft ball stage). Take off heat, and stir in vanilla. Let it cool for a few minutes before dipping---super hot caramel is more likely to slide off.
Other fall recipes you might like…