Friday, November 6, 2009

Caramel Apples with Homemade Caramel Sauce

It's fall and a traditional treat for this time of year is the old fashion caramel apples. Since the nice little bags of caramels are not so readily available in the UK, I found a recipe for homemade caramel sauce on the website These tasty treats are very sticky, so watch out if you have any loose fillings. I do have to say that I haven't had a caramel apple that tasted so good in a really long time. This will be a new fall tradition for me to make my own and experiment with different toppings.


1 cup real butter
2 cups dark brown sugar, packed
1 cups light corn syrup
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops


Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.

Bring to a boil and reduce heat slightly. Cook about 30-40 minutes (don't stir often, as you'll risk crystallization), until the caramel darkens and thickens.

It should reach the "firm ball" stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms.

This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.

Remove finished caramel from the heat. Stir in vanilla extract.

Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.

Pull apple out vertically and allow excess caramel to drip off.

Then turn the apple right-side-up a moment and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.

Place apples on greased wax paper or foil.

While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)

Let cool to set.

***Gift-giving note: Give these tasty treats away as gifts by wrapping them in cellophane bags and securing the bag closed with a pretty ribbon.

No comments:

Post a Comment