Recipe courtesy of Sweet Mandy B's

Caramel Apples

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 20 min
  • Yield: 15 to 20 apples
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Ingredients

15 to 20 large Granny Smith apples

Assorted chopped candies or nuts, for coating

1 (1-pound) box dark brown sugar

2 sticks unsalted butter

1 (14-ounce) can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup maple syrup

1 1/2 teaspoons pure vanilla extract

1 teaspoon molasses

1/4 teaspoon salt

Directions

  1. Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.
  2. In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.
  3. Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.