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Perfect Caramel Apples Recipe

Perfect Caramel Apples

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Average Rating:

Total Reviews: 30

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  • on November 15, 2009

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    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!!!

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  • on November 12, 2009

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    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!

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  • on October 25, 2009

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    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.

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  • on October 20, 2009

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    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.

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  • on October 17, 2009

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    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!

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  • on October 17, 2009

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

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  • on October 13, 2009

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    I FIND IT VERY DIFFICULT TO MAKE ANYTHING CANDY OUT OF SCRATCH SO I MELT CARAMEL AND WOOLAH!... LOL NO GUESS WORK ITS NOT TOO THICK OR THIN... BUT A GREAT CARAMEL APPLE TOPPING RECIPE IS TO GET THE APPLES DIPPED IN CARAMEL THE CARAMEL STILL HAS TO BE WARM FOR THE NEXT STEP. SET DOWN A SEPERATE BOWL FULL OF ORANGE SPRINKLES DIP AND SPIN.. YOU NOW HAVE A ORANGE SPRINKLE CARAMEL APPLE THATS READY FOR FROSTING... I ALWAYS DECORATE FACES ON THESE LITTLE GUYS AS PUMPKINS. YOU CAN ALSO DIP THEM IN GREEN SPRINKLES AND MAKE FRANKENSTEINS.

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  • on October 11, 2009

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    The apple in the picture is a Macintosh. This recipe is a classic caramel, and you can use ANY fruit your little heart desires! I went to culinary school and this is a basic caramel recipe. To coat the apple with nuts, cookies or whatever, simply roll it in whatever you want to coat it in before it cools. We've also allowed the caramel to set up and cool completely, and then coated it in melted milk chocolate,allowed to set up, then drizzled with white chocolate and they are to DIE FOR! This is a great Halloween Party activity for the teen set as well. We're doing this for our 17 year old this year at her sleep-over. Since it needs time to set-up, this is great for those "rest stops" between campy 80's horror flicks LOL. I've also really enjoyed my Silpat on this recipe. NOTHING sticks to it and it makes the apples easy to release. Have fun Y'all!

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  • on September 25, 2009

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    Hi Karen this is a great recipe. I have found using Granny Smith or another Tart Apple is the best way to go. The tart with the sweet is magic! I think in the picture they are using McIntosh. Hard to tell.

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  • on September 19, 2009

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    I've always wanted this recipe and could never find it! Thanks! Do have one more question?
    What kind of apples are best for this recipe?
    I live in the remote bush country of Alaska and can order these apples, but need apples that will survive the mail carrier.

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