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Easy Caramel Apples
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
Nonstick cooking spray
2 cups sugar
1/2 cup heavy cream
6 Granny Smith or Red Delicious apples
1 cup toasted pecans (optional), coarsely chopped
Cook's Notes
These caramel apples can be stored in a deep airtight container at room temperature, up to 3 days.
Gallery
Easy Caramel Apples
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Gallery
Easy Caramel Apples
Easy Caramel Apples
Easy Caramel Apples
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- Nonstick cooking spray
- 2 cups sugar
- 1/2 cup heavy cream
- 6 Granny Smith or Red Delicious apples
- 1 cup toasted pecans (optional), coarsely chopped
Directions
Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.
Cook's Notes
These caramel apples can be stored in a deep airtight container at room temperature, up to 3 days.
Cook’s Notes
These caramel apples can be stored in a deep airtight container at room temperature, up to 3 days.
Reviews (9)
Add Rating & Review
208 Ratings
5 star values:
25
4 star values:
41
3 star values:
92
2 star values:
32
1 star values:
18
Reviews (9)
Add Rating & Review
208 Ratings
5 star values:
25
4 star values:
41
3 star values:
92
2 star values:
32
1 star values:
18
Add Rating & Review
208 Ratings
5 star values:
25
4 star values:
41
3 star values:
92
2 star values:
32
1 star values:
18
208 Ratings
5 star values:
25
4 star values:
41
3 star values:
92
2 star values:
32
1 star values:
18
208 Ratings
5 star values:
25
4 star values:
41
3 star values:
92
2 star values:
32
1 star values:
18
- 5 star values:
- 25
- 4 star values:
- 41
- 3 star values:
- 92
- 2 star values:
- 32
- 1 star values:
- 18
Martha Stewart Member
Rating: Unrated
06/18/2013
I created an account just to say how we'll this worked! First time ever trying to make caramel and it came out perfectly. I have a gas top stove and followed the recipe times to the minute. Thank you!
Martha Stewart Member
Rating: Unrated
12/19/2012
this recipe should be taken off the website or corrected. it simply doesn't work if made exactly as directed. how disappointing!
Martha Stewart Member
Rating: 2 stars
05/17/2012
I made this recipe yesterday and i won't waste sugar and heavy cream again in this recipe! The taste is ok but i was expecting more "creamyness". I had to discard the first batch of sugar because it turned into a big white rock, the second time, i put sugar and water in a pot and semi-dissolved before putting on the stove and with a wet pastry brush removed cristals from the sides of the pot and i got the dessired results but still with some little cristals that i don't like how they look.
Martha Stewart Member
Rating: Unrated
10/26/2010
It seems that additional recipe testing on the part of the Martha Stewart Living staff is required. Some of the Everyday Food recipes I've made have required additional playing with. The Martha Stewart Living recipes have all turned out fine. I'm not sure what the deal is with Everyday Food....this happens to be an Everyday Food recipe.
Martha Stewart Member
Rating: Unrated
10/26/2010
This recipe is terrible..I've tried it 2x and have had similar results to the ladies below. The Illinois Caramel Corn recipe on this website made a nice caramel. I think it may be good for caramel apples as well. Perhaps cooking it to a soft crack temp of 240 would be better than the recommended 248 degrees.
Martha Stewart Member
Rating: Unrated
10/07/2010
I did some research since my last post about grainy sugar. So, here is how I amended the recipe. I put the water in the pan, carefully poured in the sugar, pressed the sugar under the water without stirring or touching the sides. I turned it to high until it came to a full boil. I then turned it down to med-high. I set the timer for 8 mins, and both times it came out perfectly the temperature came to 360 degrees. Pour in the cream without a whole lot of stirring. Bam! So VERY good!
Martha Stewart Member
Rating: Unrated
10/07/2010
I have tried it 8 times. The first batch was the only one that was even kind of okay. It was too dark though, and the caramel was too chewy. The others have been WAY grainy, not dark or thick enough, burned sugar mixture. I think it is time to scrap the recipe. So sad because the first batch was so close to so yummy.
Martha Stewart Member
Rating: Unrated
10/01/2010
I'm a pretty experienced baker/candy maker and this recipe didn't work for me. I tried it twice--the first try yielded caramel color but the consistency was like rock candy floating in cream, the second batch was grainy and pale. I tried a third time but could see the sugar was already crystallizing so didn't bother wasting the cream. I think they should have said what temp to bring the sugar to. Would love to know if it worked for anyone!
Martha Stewart Member
Rating: Unrated
06/18/2013
I created an account just to say how we'll this worked! First time ever trying to make caramel and it came out perfectly. I have a gas top stove and followed the recipe times to the minute. Thank you!
Rating: Unrated
Rating: Unrated
12/19/2012
this recipe should be taken off the website or corrected. it simply doesn't work if made exactly as directed. how disappointing!
Rating: 2 stars
05/17/2012
I made this recipe yesterday and i won't waste sugar and heavy cream again in this recipe! The taste is ok but i was expecting more "creamyness". I had to discard the first batch of sugar because it turned into a big white rock, the second time, i put sugar and water in a pot and semi-dissolved before putting on the stove and with a wet pastry brush removed cristals from the sides of the pot and i got the dessired results but still with some little cristals that i don't like how they look.
Rating: 2 stars
Rating: Unrated
10/26/2010
It seems that additional recipe testing on the part of the Martha Stewart Living staff is required. Some of the Everyday Food recipes I've made have required additional playing with. The Martha Stewart Living recipes have all turned out fine. I'm not sure what the deal is with Everyday Food....this happens to be an Everyday Food recipe.
This recipe is terrible..I've tried it 2x and have had similar results to the ladies below. The Illinois Caramel Corn recipe on this website made a nice caramel. I think it may be good for caramel apples as well. Perhaps cooking it to a soft crack temp of 240 would be better than the recommended 248 degrees.
Rating: Unrated
10/07/2010
I did some research since my last post about grainy sugar. So, here is how I amended the recipe. I put the water in the pan, carefully poured in the sugar, pressed the sugar under the water without stirring or touching the sides. I turned it to high until it came to a full boil. I then turned it down to med-high. I set the timer for 8 mins, and both times it came out perfectly the temperature came to 360 degrees. Pour in the cream without a whole lot of stirring. Bam! So VERY good!
I have tried it 8 times. The first batch was the only one that was even kind of okay. It was too dark though, and the caramel was too chewy. The others have been WAY grainy, not dark or thick enough, burned sugar mixture. I think it is time to scrap the recipe. So sad because the first batch was so close to so yummy.
Rating: Unrated
10/01/2010
I'm a pretty experienced baker/candy maker and this recipe didn't work for me. I tried it twice--the first try yielded caramel color but the consistency was like rock candy floating in cream, the second batch was grainy and pale. I tried a third time but could see the sugar was already crystallizing so didn't bother wasting the cream. I think they should have said what temp to bring the sugar to. Would love to know if it worked for anyone!
All Reviews for Easy Caramel Apples
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Caramel Apples
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
