Monday, October 17, 2016

Tips for Perfect Caramel Apples

I love caramel apples! There is something about caramel apples that just screams fall to me. I love the contrast of the sweet chewy caramel with the crisp tart apple. YUM! One of the problems I've had in the past with making caramel apples is that the caramel slides off the apples. Today I'm going to share with you my secret tips for perfect caramel apples!
Secret Tips to Perfect Caramel Apples


 Tips to the Perfect Caramel Apple


My first tip I have is to lightly sand your apples. This makes a world of difference. The caramel stays on the apples and doesn't slide off.
To do this, I find an unused piece of sandpaper. Then I sand the skin all over - not enough to break through the skin - just rough it up a bit. Then I wash and dry the apples, so there's no sand remaining from the sandpaper.


Secret Tips for Perfect Caramel Apples
The second tip is to have your apples at room temperature before dipping them into the caramel. Some people recommend chilling the apples, while others say to keep them at room temperature. I have had better experience with apples at room temperature. Once dipped,  place them on parchment paper. It's amazing - the caramel just comes right off of it. If you place the parchment paper on a pan before beginning, then you can easily slip the apples in the fridge once they've been dipped. This will help set the caramel and prevent the caramel from sliding off too.

My third tip is to use the following recipe, which I love! I got it from a friend who is known for making and sharing caramel apples this time of year.




For printable version click here.

 Caramel Apple Recipe:

1 c. sugar
1 c. brown sugar
1 c. corn syrup
1 {14 oz} can sweetened condensed milk
1 stick butter {not margarine}

Heat over medium-low heat until candy reaches 225. Allow to cool to 180 {about 5 minutes}.
Dip apples in caramel. Then, if desired, dip in nuts or mini chocolate chips. When cooled you could drizzle with melted chocolate.

I prefer just the caramel and the apple. The nuts and chocolate look pretty, but don't taste quite as good to me.

If you have some leftover place it in a greased pan. Cut and wrap and you have some caramels.
Caramel Apples

This is such a versatile recipe.  In fact, this is the recipe I use at Christmas time to make caramels. You can also use it to dip the big pretzels sticks. If you cook it less{so it's a little softer}, you can make caramel popcorn with it.
 

Tips for Perfect Caramel Apples

Don't they look yummy? Do you have any tips for perfect caramel apples? Please share!

13 comments :

  1. Ah! I was just reading through the recipe, thinking how good those apple looks, when I read that you can use it for caramel popcorn. I went back and re-read the recipe and realized, that is the exact recipe I have been using to make caramel popcorn since I was 10 years old! It is absolutely the best! I can't wait to use it to make some apples. Thanks for the idea!

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  2. I've been meaning to come back and ask: Lightly sand...with sandpaper?

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    Replies
    1. Yes. Then I washed off the apples to get any sandpaper grit off.

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  3. I don't think there's anything better than a caramel apple - love them! Thank you so much for sharing at Mom On Timeout Rachel! - Trish

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  4. Sand your apples??? Who would've thought of that, what a great tip! I love how perfect that caramel looks on these apples! Thanks for sharing at Iron Chef Mom!

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  5. Great idea - sanding apples! Thanks!!

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  6. Replies
    1. If you're referring to the can of sweetened condensed milk, I use a 14 oz. can.

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  7. How many apples will this recipe coat? We are doing a fundraiser and need a LOT!!

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    Replies
    1. It should make 10-12 apples depending on the size of the apple. Good luck on your fundraiser!!

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  8. I have never made caramel apples before. Thinking about it now I am assuming the recipe makes the actual caramel, is that correct? lol

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    Replies
    1. Yes, the recipe makes the caramel. I hope you enjoy them!

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