{caramels + apples} tips, tricks, & recipes

 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. This is absolutely the best time of year to enjoy it, which might be one of the reasons I love fall so much.

This year I was determined to try and make the perfect caramel apple. I've tried several different recipes, including the good old Kraft caramels, and while I've liked several of them, I didn't love any of them.  Another problem?  My caramel would 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 stumbled across another homemade caramel recipe, and a few tips that totally made the difference.  Making the caramel didn't take too much longer than melting wrapped caramels, especially because there's nothing to unwrap! 

1. Wash your apples well, and let dry completely. (I love Granny Smith apples best for caramel apples, which as you can tell from the picture I didn't use.  I made these on a whim on Sunday afternoon, and these were all I had on hand.)  Poke a wooden stick ( I use popsicle/craft sticks you can buy at your local craft store) in the center of the apple.

2.  Okay, ready for the best tip ever?

I cannot believe the difference this made.  It really works!  I used a fine grit sandpaper, and gently roughed up the apple--not taking off any of the skin. Doing this removes some of the waxiness, and allows the caramel to stick.

3.  Spray a cookie sheet ( I use the back side) with Pam OR rub it with butter.  Pam can leave a slight taste to the bottom of the apples. 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. When I saw that it came from a professional chocolate maker, I figured it would be good, and I wasn't wrong--I love love it! 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.

Ingredients:

1/2 c. butter

1 c. light corn syrup

2 c. brown sugar

1 can sweetened condensed milk

1 tsp. vanilla

8-10 apples

Directions:  

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.

5. Dip your apples! 

I found that waiting just a couple of minutes after your caramel is done to dip apples really made a big difference--when it's super hot, it has more of a tendency to slide off. You don't need to wait too long--less than 5 minutes.

6.  Once your apples have been dipped in the caramel, place them on your prepared cookie sheet.  I let mine sit for about 10 minutes or so (either in the fridge or at room temperature) to harden before I add any other toppings.  Leftover caramel can be poured in a buttered dish to be cut and eaten later...

Favorites?  Dipped/drizzled with white chocolate, then in cinnamon & sugar; dipped in chocolate, drizzled in peanut butter, then rolled in PB cups; white chocolate with chocolate drizzles and toffee bits...yum!

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!

7.  Place apples in the refrigerator to firm up--then you're ready to eat and enjoy!

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Another easy way to enjoy caramel & apples?  A delicious caramel sauce, perfect for dipping apples!

Buttery Caramel Sauce

(recipe source)

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream

In a medium saucepan, combine sugars, syrup, and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in the refrigerator. It's best served warm.

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Now I'm off to eat some caramel. ☺