Caramel Apples

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min

Yield:
15 to 20 apples
Level:
Intermediate

Ingredients
  • 15 to 20 large Granny Smith apples
  • Assorted chopped candies or nuts, for coating
  • 1 (1-pound) box dark brown sugar
  • 2 sticks unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup dark corn syrup
  • 1/3 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1/4 teaspoon salt
Directions

Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.

In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.

Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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