Directions
Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.
Browse the caramel apple toppings bar from Food Network Magazine
Photograph by Karl Juengel

Photo: Perfect Caramel Apples Recipe


















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By anoutlandishwatch
on November 15, 2011
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I've never made caramel before, so this took me a couple tries to get. The second batch was great, the first and third not so much, and overall I found it just too much of a hassle. That's the nature of caramel/cooking sugar, true, but the end taste of the caramel didn't really make up for the time and frustration.
By baldpeak
Hillsboro, OR
on October 30, 2011
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Too sugary sweet, not the caramel that I was expecting.
By karinslvhomes_1...
N Las Vegas, NV
on October 22, 2011
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This recipe is perfect. The caramel looks PERFECT!!
Read all 23 reviews