Caramel Apples

Caramel apples are one of those things that are as much fun to make as they are to eat. I made this batch with my goddaughter Piper with apples she had picked apple picking at a nearby orchard.

The last time I made caramel apples with young Piper she was barely 4 years old, and she covered her apple with pink sprinkles. This time we kept them simple and unadorned, but you could easily dress them up with chopped nuts, raisins, M&Ms, or candy sprinkles.

Many recipes for caramel apples just take caramel candies and melt them. I prefer to make the caramel sauce from scratch. The taste is phenomenal (no worries about what to do with the leftover sauce, it won’t last) and it really isn’t hard to make.

In addition to the base ingredients, the one thing you do need is an accurate candy thermometer (though at least one reader—see comments—has winged it without one). Beyond that it’s just sugar, butter, cream, corn syrup, molasses, vanilla, and salt.

Recipe updated. First posted in 2006.

Caramel Apples Recipe

You can easily double the recipe, if you do, use a 4-quart pot to make the caramel sauce.

If you don't have access to molasses, you can substitute the one cup of white sugar and tablespoon of molasses with one cup and one tablespoon of dark brown sugar, packed.

Why the corn syrup? Corn syrup is an "invert sugar" that will help prevent the sugar in the caramel from crystallizing. It also helps to soften the caramel.

Apples from the store often have a wax coating on them which should be removed before attempting to coat them in caramel. To remove you can dip the apples in boiling water mixed with a splash of vinegar for a few seconds, remove and thoroughly dry.

Ingredients

• 1 cup white granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup heavy whipping cream
• 1/2 cup dark corn syrup
• 1 Tbsp dark molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (omit if using salted butter)
• 6 sturdy lollipop sticks or chopsticks
• 6 medium apples (rinsed and patted dry, room temperature)

• Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)

• Equipment needed—one accurate candy thermometer.

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