Gourmet Caramel Apples
Smooth, sweet, buttery caramel makes the perfect coating to surround crisp, tart apples. Decorate in any combination of chocolate, nuts, candies and more to elevate your apples to Gourmet Caramel Apples.
Servings: 8 apples
Calories: 286kcal
Equipment
- Popsicle Sticks or Candy Apple sticks
Ingredients
- 8 apples, Granny Smith's
- 170 g unsalted butter
- 330 g light brown sugar, packed
- 180 ml golden syrup
- 180 ml double cream (heavy cream) or condensed milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Apples
- De-wax the apples. Bring a large saucepan of water to a boil. Using tongs, dip apples into boiling water for a few seconds, then dry with a tea towel to remove wax from the apple peel. Ignore this step if you have unwaxed apples. Push popsicle sticks into the apples. Set apples aside; when completely cool, insert a popsicle stick firmly into each apple for a handle place on a lined baking tray.
- Refrigerate your apples. A cold apple will cool the caramel as it goes on, which will help it stick better. This step isn’t essential, but if possible, refrigerate your apples for at least 30 minutes before proceeding.Get all your ingredients for the caramel ready. Prepare your toppings by chopping or crushing them and setting into individual bowls.
Make the Caramel
- Cook ingredients to the correct temperature. In a deep-sided heavy-bottomed saucepan, melt the butter over medium-high heat. Stir in the brown sugar, golden syrup and cream with a wooden spoon (constantly stir to ensure the caramel doesn’t stick on the bottom of the pan).Bring to the boil and continue to bubble away until the temperature reaches 115C (240F). This can take 15-20 minutes to reach.
- Cool caramel until it thickens. Remove the pan from the heat. Set the pan aside and let it cool slightly, about 3 to 5 minutes, until it registers about 100°C (212°F). The caramel will thicken slightly as it starts to cool. Using mitts, carefully transfer the caramel into a bowl (or keep the caramel in the saucepan).
- Dip and decorate apples. Dip each apple into the hot caramel to completely coat the apple, let the excess caramel drip off. Then hold it upside down for 30 seconds to allow the caramel to cool slightly and settle. Place on a lined baking tray to set.If decorating, dip the caramel apple immediately into your choice of toppings. Then place on the lined baking tray and refrigerate for 30 minutes until set. If decorating in melted chocolate, wait until the caramel has fully cooled and set before proceeding. Refrigerate until set.
Notes
Step-by-Step Photos: My blog post includes in-depth step-by-step photos to help guide you through making this recipe.
To Store: Caramel Apples are best eaten on the same day. If necessary, wrap well in parchment paper or cellophane and store at room temperature for a day.
To Freeze: I do not recommend freezing Caramel Apples.
TIP 1: Dry the apples properly as any moisture will cause the caramel to slide off.
TIP 2: Don't turn the stove up when waiting for the caramel to come to temperature. This will just cause it to burn on the bottom of the pan.
TIP 3: Be quick when dipping the caramel apples into your toppings. The caramel hardens and the toppings won't stick if you wait too long.
TIP 4: Refrigerate your apples for 30 minutes minimum after dipping. This speeds up the caramel setting.
TIP 5: Pour boiling water into your caramel bowl or saucepan. It dissolves the caramel in a couple of minutes.
Nutrition
Calories: 286kcal | Carbohydrates: 92g | Protein: 1g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 22mg | Potassium: 277mg | Fiber: 4g | Sugar: 85g | Vitamin A: 962IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg