The Candy Apple being made at The Candi Queen food truck in North Carolina, as seen on Triple D Nation, Season 4.
Recipe courtesy of The Candi Queen

Granny's Homemade Caramel Apples

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes setting time)
  • Active: 55 min
  • Yield: 9 to 10 apples



Special equipment:
a clean potato cloth (or any cloth with a raised surface); 10 wooden sticks; a candy thermometer
  1. To remove the wax coating from the outer layer of the apples, bring a quart-size pot of water to a rolling boil. Fill a clean sink with ice cold water and add the apple cider vinegar.
  2. Quickly dip the apples in the boiling water for 5 to 7 seconds for wax removal. Immediately place the apples in the ice water.
  3. Use a clean potato cloth (or any cloth with a raised surface) to dry the apples and buff away any residual wax. Place the dried apples on parchment paper. Wipe any excess sap or wax off the apples, then skewer with wooden sticks.
  4. Place a large saucepan on medium-high heat; add the butter. Allow to melt completely, then add the brown sugar. Blend until the butter is fully incorporated with the sugar, then add the sweetened condensed milk, stirring until blended. Add the corn syrup, vanilla extract and sea salt. Bring to a boil, stirring constantly, then reduce the heat to medium to avoid burning the mixture. Cook, stirring, until the mixture reaches 240 to 245 degrees F. Remove the mixture from the heat, then work quickly to dip the apples in the mixture, turning to ensure complete coverage. Place the apples on the lined baking sheet. Let set, 5 to 7 minutes in a cool room.

Cook’s Note

Toppings, such as sprinkles or nuts, must be added immediately after dipping an apple. Constant attention is required when cooking caramel, as it is hot. Be sure to have all the toppings prepared and have baking sheets lined with parchment paper ready and accessible.