Caramel Apples

Recipe courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Show: Sweet DreamsEpisode: Carnival Treats

Rated: 4 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
15 min
Level:
--
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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Ingredients

8 apples, any variety
1 cup chopped peanuts or other nut of your choice
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract

Directions

Wash and completely dry the apples. Insert a stick into the stem end of each.

Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.

Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

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Comments & Reviews

recipe Caramel Apples
candace pomona, CA 11-16-2009
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NEVER EVER USE THIS CRAPPY RECIPE!
Rated: 1 stars out of 5

OMG I am so disappointed in this recipe. I'm not even done making them but I had to vent about how this is such a disaster.... I'm supposed to be making these for a bake sale TOMORROW and they're turning out so bad :( First of all the caramel took forever to get golden brown so I was standing over the pot stirring to make sure it didn't burn for 50 minutes straight. The caramel is not sticking to the apples. I tried everything, cool the apples, use room temp apples, dipped when the caramel was hot, dipped when it was warm nothing! I'm so mad that I wasted my time with this. I would have been better off buying a bag of caramel apple pops :(Read more
recipe Caramel Apples
JOAN Shelton, WA 11-02-2009
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too hard!
Rated: 3 stars out of 5

I made these caramel applies and cooked to 280 degrees as the recipe said and the caramel was perfect and so tasty. However,... the carmel was way too hard and couldn't be bitten in to when the applies were cooled. Also you should probably butter the waxed paper first. So I will try a recipe where you can enjoy the caramel. It was fun to try. If you have suggestions for a recipe that doesn't get so hard, please let me know.Read more
recipe Caramel Apples
Jessica Cleveland, OH 10-29-2009
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Omnomnom...ouch.
Rated: 3 stars out of 5

This was the first time I've ever made caramel apples, and it wasn't easy. It is a long wait to get the mixture to 280... degrees. I also think 280 might be a bit high. The caramel had the right look and consistency when adding it to the apples, but when it cooled, it was way harder than it should be (to the point I was worried my fillings were going to get ripped out when eating it). I rolled some apples in crushed nuts, and others in toffee bits. Both seem popular. Some have heated up the apples in the microwave to soften the caramel while attempting to eat them, and claim that works much better. A lot of the hardened caramel seems to fall off the apple as a shell when eating it. I used 12 super large Honeycrisp apples, and doubled the recipe. This barely covered all 12. May need to triple the recipe if using larger apples. I'd recommend taking the caramel off the burner around 260 - 270. This should provide a softer caramel coating to bite into, and should also stick to the apples better.Read more
recipe Caramel Apples
Tykisha Wilmington, DE 10-20-2009
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Caramel Apples, No! Great Peanut Sauce Yes!
Rated: 3 stars out of 5

After trying a recipe for caramel apples in "Food Network Magazine" which resulted in rock hard caramel, I researched the... caramel making process. When I saw this recipe, I knew that 280 degrees was to high and that the caramel would be too hard. So I followed this recipe to the letter except I pulled my mixture off of the heat at 245-250 degrees. The mixture was too thin and when I tried to coat my apples in it, it just fell off into the peanuts. The peanut/caramel mixture is so delicious and tastes so good on vanilla ice cream. I forgot all about the caramel apple catastrophe. I will try try this recipe again because the caramel was very good, I just need to get it thicker maybe 250 - 260 degrees.Read more
recipe Caramel Apples
Kristin Rocklin, CA 10-17-2009
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Another caramel recipe that doesn't work
Rated: 1 stars out of 5

This didn't work either. Had to go to the store to buy caramel.
recipe Caramel Apples
Rose Columbus, OH 10-10-2009
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Yummy caramel
Rated: 4 stars out of 5

The caramel tasted perfect, but I too had the problem of the caramel running off the apples. When I let it cool some it... became a bit tricky to get on the apple and those apples have probably too much caramel on them. If you want them to look nice, I'd suggest practicing first. I got five medium/large apples covered, but there's enough excess on the tray to cover one or two more.Read more