Hello friends! Today I’m sharing my recipe for old-fashioned caramel apples. The last two weeks have been rough. Apparently, when it rains it pours, but what better way to drown your sorrows than to douse them in ooey gooey caramel?
There are two key components to successful old-fashioned caramel apples: properly preparing the apples and making the caramel correctly. Preparing the apples is easy, but a little time-consuming. The caramel has a hard time adhering to the apples if you don’t remove the wax. No one wants droopy caramel! Making the caramel is a little trickier, but as long as you are patient and follow the instructions the caramel should turn out perfectly. Read the instructions all the way through before you start and keep an eye on the cooking sugar.
Once you have your perfect caramel it is important that it is a the correct temperature when you dip the apples. You will know that it is too thick, because it will be a clumpy, goopey mess. You will know the caramel is too thin if you can see the apple through the caramel, like this:
This recipe results in a softer caramel, because who wants to break their teeth when biting into old-fashioned caramel apples? If you are a caramel lover make sure to check out my recipes for salted caramel fudge, pecan toffee, or dulce de leche.
If you make old-fashioned caramel apples or any of my other recipes, please let me know in the comments below and share a photo on instagram or twitter. If you don’t want to miss a single recipe subscribe to this blog and you will get an email every time there is a new post.
- 5 cups sugar (975 g)
- ½ c corn syrup (118 mL)
- 1 c water (237 mL)
- 1¼ cup heavy cream (296 mL), room temperature
- 1 cup butter (224 g), room temperature
- ½ teaspoon salt
- 1⅕ teaspoon vanilla
- 12 medium apples
- 12 caramel apple sticks
- Wash and dry the apples. If they are waxed make sure to remove the wax by dipping them in very hot water for five seconds and then rubbing the wax off.
- Gently twist off the stems of the apples and firmly press the sticks into the center of the apples.
- Set the apples in the refrigerator
- Pour the water into a large heavy bottomed sauce pan. Slowly pour sugar into the water so that none of the sugar gets on the sides of the pot. Make sure all of the sugar is dampened. If you get sugar crystals on the side of the pot use a damp brush to swipe them back into the water.
- Add the corn syrup
- Heat the mixture over medium heat until it becomes a medium amber color, similar to a penny. If you feel that the sugar mixture isn't heating evenly, gently swirl the pot every so often, but do not stir the mixture with a utensil
- Turn the heat off and slowly pour in the cream. Be careful, the sugar will bubble up
- Whisk in the butter, salt, and vanilla
- Return the pot to the heat and bring the mixture to a boil. Allow to boil for 2-3 minutes, just swirling the pot every so often. Never stirring
- Pour the caramel into a deep, narrow heat safe container
- Allow the caramel to cool for about 10 minutes
- Prepare a sheet pan with a silicone mat or greased parchment paper
- Dip an apple into the caramel and allow the excess to drip off (otherwise you will have a large pool of caramel at the base of the apple). See notes for consistency info
- Scrape the bottom of the apple onto the edge of the container of caramel
- Place the apples onto the prepared sheet pan and allow them to set in the fridge.
- If you want to add toppings to your apples, allow the caramel to set a bit before rolling them in the topping of your choice
- After they have set you can wrap them, cover them, or place them in a large air tight container
If the caramel gets too thick microwave it on half power in 15 second intervals until it reaches the right consistency