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Gallery Recipe Summary Servings: 6 Yield: Makes 6

Ingredients Ingredient Checklist 6 wooden craft sticks 6 small apples, any variety, stems removed 1 cup heavy cream 1 cup granulated sugar 1/4 cup dark corn syrup 2 tablespoons unsalted butter

Gallery

Recipe Summary Servings: 6 Yield: Makes 6

Recipe Summary Servings: 6 Yield: Makes 6

Recipe Summary

Servings: 6 Yield: Makes 6

Servings: 6

Yield: Makes 6

6

Makes 6

Ingredients

Ingredients

  • 6 wooden craft sticks 6 small apples, any variety, stems removed 1 cup heavy cream 1 cup granulated sugar 1/4 cup dark corn syrup 2 tablespoons unsalted butter

Directions

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

Reviews (12)

 Add Rating & Review     194 Ratings   5 star values:        30    4 star values:        33    3 star values:        75    2 star values:        39    1 star values:        17

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Reviews (12)

Add Rating & Review     194 Ratings   5 star values:        30    4 star values:        33    3 star values:        75    2 star values:        39    1 star values:        17

Add Rating & Review

194 Ratings 5 star values: 30 4 star values: 33 3 star values: 75 2 star values: 39 1 star values: 17

194 Ratings 5 star values: 30 4 star values: 33 3 star values: 75 2 star values: 39 1 star values: 17

194 Ratings 5 star values: 30 4 star values: 33 3 star values: 75 2 star values: 39 1 star values: 17

  • 5 star values: 30 4 star values: 33 3 star values: 75 2 star values: 39 1 star values: 17

    Martha Stewart Member     Rating: Unrated       10/11/2010   Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels?  

Martha Stewart Member     Rating: Unrated       02/19/2009   I made these caramel apples 2 years ago and I must have been lucky because I had no problems...but this year, oh boy! I could not get the caramel to 245 degrees without it boiling over...I must have spent 45 minutes praying it would reach the right temperature. I finally gave up and realized my candy thermometer was broken and the caramel had burned at the bottom of the pan. It was a sad sad day.  

Martha Stewart Member     Rating: Unrated       09/25/2008   Thank you for the crock pot suggestion!  

Martha Stewart Member     Rating: Unrated       09/25/2008   Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.  

Martha Stewart Member     Rating: Unrated       09/25/2008   if you put the caramel in a small crock pot on low heat the caramel stays melted until all your apples are dipped...  

Martha Stewart Member     Rating: Unrated       09/19/2008   carmel is really hard to work with. i coated one apple before carmel got too hard to work with. Going to buy carmel apples next time.

    Martha Stewart Member

    Rating: Unrated 10/11/2010

Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels?

Rating: Unrated

Rating: Unrated 02/19/2009

I made these caramel apples 2 years ago and I must have been lucky because I had no problems…but this year, oh boy! I could not get the caramel to 245 degrees without it boiling over…I must have spent 45 minutes praying it would reach the right temperature. I finally gave up and realized my candy thermometer was broken and the caramel had burned at the bottom of the pan. It was a sad sad day.

Rating: Unrated 09/25/2008

Thank you for the crock pot suggestion!

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.

if you put the caramel in a small crock pot on low heat the caramel stays melted until all your apples are dipped…

Rating: Unrated 09/19/2008

carmel is really hard to work with. i coated one apple before carmel got too hard to work with. Going to buy carmel apples next time.

All Reviews for Classic Caramel Apples

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Caramel Apples

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest