These caramel apples are the best. They scream county fair and fall weather to me. But caramel apples with HOMEMADE caramel are amazing and they are screamin’ your name. Crispy tart apples, buttery gooey caramel and crunchy chocolate candy bits. What is not to like?
I once had a neighbor, who, every year would invite friends over to make their own caramel apples on halloween. It didn’t matter if you were just dropping by to make an apple or staying to chat and hang for a while- she just wanted you to come and take part of this cool tradition. So now, of course I think caramel apples -> Halloween.
These are surprisingly easy to make and a perfect gift to share with others. Carefully read over the caramel instructions and then you’re ready to dip and devour.
How To Make Caramel Apples
Start with a cookie sheet, line it with parchment paper and clear a space in the fridge. If you are going to dip the apples in candy you will also want to prepare the candy and have it ready for immediate use after the caramel is done.
Then I start to prepare for the caramel. After the caramel is done I dip each apple slowly, roll in candy and place it in the fridge on the parchment paper.
Let harden and cool. As long as the apples stay in the fridge to keep fresh these caramel apples can last for quite a while.
For Halloween apples use a little black food coloring + candy corn for festive treats. Or try using this black licorice recipe for caramels- its amazing!
- Candy Thermometer
- Wax or Parchment paper
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 cup Sugar
- 1 cup Butter
- 1/2 tsp Salt
- 1 1/2 cup White Karo Syrup
- 8 washed and dried crispy apples
- favorite candy crushed- optional
- cookie sheet lined with parchment paper and in fridge ready for apples
- Prepare apples (wash dry and sticks pushed in), and candy crushed before hand. Get a cookie sheet lined with parchment paper and placed in the fridge.
- Combine sugar, milk, butter, salt syrup in heavy pan.
- Cook on medium heat and stir constantly. (CONSTANTLY) until it reaches 245 degrees.
- Take off stove and add the oil and food coloring if desired.
- Take apples and slowly dip apples in caramel in circular motion. Allow extra caramel to drip off. Dip into candies and place in fridge for a quick cool down.
- Make sure you stir caramel with either a wooden spoon or a spatula that can stand high temps (silicone).
- Try not to splash on the sides because when you are stirring. DON'T SCRAPE the sides back into the caramel. Scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will 'sugar' and become crunchy and hardened in areas instead of smooth when it is all done.
- Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
- - As an added measure double check your caramels by using the ice water method. Drop a bit of caramel in ice water, dump water out and test the texture of your caramel. If it doesn't form a soft ball the caramel needs to cook longer. If it is firm remove immediately from heat. If it is rock hard it is overcooked for the soft caramel method.
- Keep the heat on a medium heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. That is the candy scorching. Otherwise cook until the candy has reached desired temperature or texture.