Perfect Caramel Apples

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Comments & Reviews

• recipe Perfect Caramel Apples
  Cynthia Lincoln, CA 11-15-2009

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  Bummer Caramel!!

  Rated: 2 stars out of 5

  I was so excited to find this recipe in my Food Network magazine!! I was going to a Halloween party and decided to do the... caramel apples for a treat. Well, I followed the instructions to a tee but my caramel seemed to do the opposite of everyone else's!! Mine was very creamy and it totally coated my wooden spoon. I waited for it to cool off a bit before I dunked in my apples. I dipped in my apple which coated very nicely, but when I set it on some parchment paper to cool most of the caramel dripped off to the paper :(. I had to switch up and make Candy Popcorn instead. Bummer!!! Read more

• recipe Perfect Caramel Apples
  Theresa Brookfield, WI 11-12-2009

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  Fun, Fun, Fun. And Easy!

  Rated: 5 stars out of 5

  We had a kids Halloween party and did a caramel apple bar. I made this recipe the day before and reheated in a slow cooker. ... I did make 1 little change though. I used half white sugar and half brown sugar - color and flavor were better. Make sure when you add the heavy cream, stir fast and hard so everything blends. Otherwise, you'll end up with a rock hard lump of crystalized sugar. Enjoy! Read more

• recipe Perfect Caramel Apples
  G. R. Denver, CO 10-25-2009

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  Caramel recipe is misleading....

  Rated: 5 stars out of 5

  This caramel recipe makes caramel CANDY....not caramel sauce. Think "Worther's Original" hard candies....as opposed to the... bedeviled cellophane wrapped "Kraft Caramels", which are generally used to make caramel apples. Some people like that crunchy candy feel, but most expect a chewy consistency from the caramel on their apples. This is all attributable to the amount of cream in the recipe. See, in most caramel SAUCE (i.e. ice cream topping) recipes, the ratio of sugar to cream is (almost) 1:1...and here it's 1:0.25 - or WAY, WAY, WAY less liquid. As such, once it's cool, it's going to make a hard candy, not a smushy apple topping. Now, you don't want to go to the sauce extreme of 1:1, sugar to cream (you want the caramel to harden a little), but if you want to get that chewy-ooey-gooey consistency from the caramel on your apples, you need to at least DOUBLE the amount of cream that you use, giving you a ratio of approximately 1:0.5. Oh, someone mentioned the temperature. As an FYI, the temperature given on the recipe is (approximately) accurate. You need to cook the sugar until it's dark brown....right up until a teeny wisp of smoke comes off the bubbly sugar...it'll be AT LEAST 320, but the exact temp depends on the altitude where you live, the amount of humidity in the air, the ability of your pot to effectively conduct heat, and your stove. I recommend that you keep your candy thermometer in the drawer and do this by sight. Once the sugar starts getting golden brown, get right down at eye level with your sauce pan and once you see that first wisp of smoke, IMMEDIATELY get it off the heat and get the cream in. Yes, you are definitely playing culinary chicken, but if you get it right, the results are INCREDIBLE! Anyway...hope I helped shed some light on this. Read more

• recipe Perfect Caramel Apples
  Tykisha Wilmington, DE 10-20-2009

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  Hard as a ROCK!

  Rated: 2 stars out of 5

  Where do I start...I wanted to make homemade caramel apples with my niece and nephew and when I saw this recipe in "Food... Network Magazine" I rushed out to buy the ingredients. I wanted to make a sample batch before I made them with the kids. OMG, the caramel was so hard that I couldn't even bite into one. I had never made homemade caramel before and even though the candy thermometer had a different temperature for caramel, I wanted to follow this recipe. The kids were disappointed about not making the caramel apples but I will look for another recipe on the FN site.Read more

• recipe Perfect Caramel Apples
  Jerri Dawn Olathe, KS 10-17-2009

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  Is this recipe accurate?

  Rated: 1 stars out of 5

  OK, I'm not a candy expert, but I do believe the temperature on this recipe has to be wrong....??? The recipe instructs to... cook the caramel to 320 degrees. Well, we did that and ended up with sugar that quickly burned, creating more of a very hard candy type apple, rather than a soft caramel. I should have listened to the wisdom of my candy thermometer, i.e., right around 242 degrees or so? This sure didn't work which was disappointing after a day at the cider mill. If someone can help me out on this one, I would sure appreciate it. Thanks! Read more

• recipe Perfect Caramel Apples
  Kristin Rocklin, CA 10-17-2009

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  Better off buying caramel at the store

  Rated: 1 stars out of 5

  This recipe did not work for me. I had to drive to the store to buy caramel pieces.