Creamy Buttery Caramel Apples
You may recall in a previous post I mentioned that my two fall favorite treats were The Breadsmith’s Apple Pie Bread and Merb’s Candy Apples. While I’ve managed to come close to recreating the Apple Pie Bread (I think mine is better) I was still on my quest for duplicating Merb’s Candy Apples. Last year I made a chocolaty, rich, and gooey Chocolate Caramel Apple that is so heavenly, and now I can say I’ve conquered the ooey gooeyness of the Merb’s Candy Apple. Mine may have a tad more butter in the mix than Merb’s, but oh yeah – it’s real good!
If you’re a fan of Caramel Apples you’ll definitely want to try these.
Tip: Be sure when you’re making the caramel there aren’t any drafts in the room, or it will take longer for the caramel to reach that firm ball stage of 247-248 degrees F. It’s also imperative that you have a working Candy Thermometer, otherwise you’ll waste your time standing at the stove, and ruin a perfectly good batch of caramel.
This recipe is simple to make, but you have to babysit the pot – not your children! Hot caramel spilled can cause serious burns on the skin, so do use caution.
I hope you’ll try my Caramel Apples, just in time for Halloween. Perfect to share with friends and neighbors, doctored up with pecans, m&m’s, coconut, chocolate & white chocolate drizzles, and whatever else you can think of. Place them in cellophane sleeves and tie at the top with a ribbon and card. What could say Halloween and fall more than these?
Here’s my recipe…….
Creamy Buttery Caramel Apples
If you're familiar with Merb's Candy Apples from St. Louis, Missouri you'll want to be sure to try these.
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 1/4 cups corn syrup (dark or light)
- 8 Tablespoons (1 stick) unsalted butter
- 2 cups heavy whipping cream
- 1/4 teaspoon salt
- 2 1/2 teaspoons vanilla extract
- 8 medium sized apples, stem removed, washed and dried
- 8 caramel apple sticks or Popsicle sticks
- Optional: chopped pecans, m&m's, coconut for garnishing
- Line a baking sheet with parchment paper.
- In a heavy 6 quart pot, combine sugars, corn syrup, butter, cream and salt. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Allow to maintain a rapid boil. Using a pastry brush dipped in warm water, wipe any sugar that clings to the sides of the pot.
- Clip a candy thermometer to the side of the pot, with tip immersed inside - do not allow tip of thermometer to touch the base of the pot or you will get an incorrect reading.
- After about 10-15 minutes, when you have a temperature reading of 247-248 F degrees, remove from heat. Carefully add vanilla extract and blend. Pour caramel into a heatproof medium sized bowl. Do not scrape the bottom, just allow to drip, in the event any caramel burned or stuck to the pot. Allow to cool 5 minutes before dipping apples.
- Insert stick into stem side of apple. Dip the apple into the caramel slowly swirling until completely coated. Allow excess to drip back into the bow while swirling. If the caramel runs off quickly, allow caramel to cool a bit longer as it may still be too hot.
- If garnishing with chopped pecans, m&m's, etc. immediately dip freshly coated caramel apple into garnishes. Coat as desired, and if necessary pat garnishes gently into place.
- Place apple, stick side up, on parchment lined baking sheet. Allow to cool.
- Tip: If caramel starts to harden before coating all the apples, place in the microwave checking at 10-second intervals for up to 30 seconds or until fluid again.
- Apples will keep refrigerated for 2-3 days. Remove from refrigerated about 15 minutes prior to serving to allow caramel soften up.