Caramel Apples

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I took the advice of previous reviewers and waited a bit before dipping with the caramel. I made turtle pretzels with the caramel...first dipping into caramel and rolling in pecans...cooling completely, and then drizzling with chocolate. They turned out well, but I thought the caramel lacked a little richness...tasted more like thicker corn syrup. Good, but there are better caramel recipes out there.

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The recipe worked great! I would let the caramel cool for just a minute before you start coating the apples if you want a thicker coat on them. I didn't and the first three I made don't have as thick of a coating of caramel as the last five. They are excellent and the caramel has a great flavor. I bought a candy thermometer just for this and it has the firm ball marking right on it, so it was easy to tell when the caramel was ready. Also if you want to coat some of the apples in mini chocolate chips, let them cool with the caramel on them, as to not melt the mini chips! Oh, and I used 8 honey crisp apples.

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These are the best caramel apples I have ever had. It was super easy to make. The caramel had the perfect consistency for dipping and I was able to use every last drop to make apples. The last couple of tablespoons I poured out on parchment paper over a stick so I had a couple of little caramel lollipops. It has that perfect beautiful caramel sheen and it tastes incredible. You'll never go back to store bought after this. No chemicals or artificial flavors, Just real ingredients like grandma used to make. This will be my new go to recipe for these. I already have plans to use this caramel for some other recipes and dip other things in it. I think you could also put it in spoonfuls on parchment to make candies and then maybe dip them in chocolate if you want. I plan to try that next. Don't listen to the people who said it didn't work. Follow directions and it will work fine.

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Update: Our culinary team has changed the candy temperature from 280 degrees F to 246 degrees F.

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Excellent recipe. I have experience making candy, and was worried by the temperature too. However, I cooked it to 280, took it right off the heat, stirred in the 1/4 cup cream and the vanilla as told, let it sit 20 minutes before starting to dip, and the caramel is picture-perfect. I used lady apples (unwaxed, washed and completely dried because I like small caramel apples. For the last few, I had to reheat and stir the caramel to loosen it up. The results look like a magazine picture, and we've been scraping the caramel dregs out of the pan.

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this is a great caramel .... !!! i have sold many many apples covered in this caramel .. ! it is alot of work but it can be made in a large batch ! i x by 4 and it is about the same time as 1 x .
you must bring it to the 280 temp and then add the rest of the cream and the vanilla as it states ! if you are having trouble with it may be that you are not letting it come to 280 .. it seems to hot but it smooths out when you add the last of the cream . also if you are not able to get it to stick to the apples , you may have not washed and DRIED you apples before you dipped them . you must do this to remove the wax that is on the apples for the store .let the caramel cool in the pan or in a bowl until still ez to dip but no so hot the caramel will run off the apple .about 20 min. or so you will get the hang of it ! this is also great as a candy on it own or over annnyyything !!! it is worth the time !

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This recipe did not work!!!!! The temperature was off, it called for 280 degrees, which made the carmel so hard it could not be eaten. After this failed, I made the "Better Homes and Garden Cookbook" carmel apple recipe and it turned out perfect. I used the same thermometer so I know it was working properly.

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I cooked the caramel to 265 degrees and it was still a bit high. 10 degrees less may be the ticket. When I added the last amount of heavy cream and vanilla, the caramel lost its golden color, but it still tasted good. Also, I only had enough caramel for FOUR medium sized apples. Lastly, once the caramel cooled even slightly, it began to slip off the apples.

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I thought the recipe worked excellent. I got a creamy caramel that coated well. One note is the your should use your candy thermometer to get the temp up to firm ball. the recipe temp is way to high and it should actually be at 248 degrees Fahrenheit.

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Not for a first timer. Directions not clear enough & I ended up with a very thin light colored carmel like syrup.