The Best Gourmet Caramel Apples
Granny Smith apples, homemade caramel, chocolate, white chocolate, cinnamon and sugar--all combine to make the best gourmet caramel apples you've ever had!!
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Ingredients
For the caramel:
- 1 pound (453 g) dark or light brown sugar
- 1 cup (226 g) butter, at room temperature
- 14 ounces (1 can, 396 g) sweetened condensed milk
- 2/3 cup (160 ml) dark corn syrup
- 1/3 cup (80 ml) pure maple syrup
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 1 tsp molasses
- 1/4 tsp kosher salt
For the apples:
- 12 craft or candy making sticks
- 12 medium Granny Smith apples
- melted dark, milk, and/or white chocolate or chocolate coating (such as almond bark or candy coating wafers) (Wilton Candy Melts are NOT guaranteed gluten free!)
- 1 cup (200 g) light brown sugar mixed with 1 tbsp cinnamon OR assorted toppings of choice (such as chopped toasted nuts, dried fruit, M&M's, toasted coconut, sprinkles, crushed gluten free chocolate sandwich cookies, etc)
Instructions
Making the caramel:
- Combine all caramel ingredients in 2 1/2 quart saucepan (about 3 inches deep) and stir with a wooden spoon or heat-safe spatula over medium-low heat until sugar dissolves, about 15 minutes. (Occasionally brush down sides of pan with pastry brush dipped in water to remove sugar crystals from sides).
- Once sugar crystals are dissolved, attach clip-on candy thermometer to side of the pan and increase heat to medium-high. Stirring constantly, but slowly, cook caramel at a rolling boil until thermometer reaches 236 degrees, about 12-15 minutes.
- Pour caramel into metal or other heat-safe bowl (do not scrape bottom) and place thermometer into caramel. Let cool for approximately 20 minutes, or until thermometer registers 200 degrees.
Preparing and dipping the apples:
- While the caramel cools, push craft stick into stem end of each apple, but try not to let it go all the way through to the other side.
- Line 2 baking sheets with parchment.
- Holding apple by the stick, dip into the caramel, submerging all but very top of apple (to allow some green to show). Lift apple out and allow excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to allow caramel to set around the apple. Place apple on prepared baking sheets. Repeat, dipping each apple as above.
- Chill apples on baking sheets at least 15 minutes. If caramel has pooled around bottom, lift apples from parchment and press caramel back up around the apples, covering completely.
- While apples are chilling, prepare toppings and melt chocolate(s). Remove apples from refrigerator and drizzle with chocolates, one at a time (allow each chocolate to set for a few minutes before drizzling with another chocolate). While final chocolate is still wet, roll apples in brown sugar cinnamon OR toppings of choice. Place back on parchment-lined baking sheets to completely set.
- Store apples in the refrigerator for up to two weeks.
Notes
- These make great gifts for teachers, coaches, employees, employers, friends, family, you name it! Wrap in pretty clear or iridescent wrapping plastic and tie with a bow.
- Apples will keep in the fridge for up to two weeks, IF they'll last that long. Around my house, they're gone pretty quick!
- You CAN double this recipe for about 24 apples. Just be sure to use a 5-quart saucepan/dutch oven, big enough to hold all the caramel so it doesn't boil over. There's nothing worse than cleaning spilled caramel off a stove top :/
- For the white and dark chocolate coating, I use either Almond Bark from any grocery store or Make N Mold chocolate candy wafers that I purchase from my local AC Moore craft store. Wilton is NOT gluten free!