Caramel Apples

Recipe courtesy Sweet Mandy B's, 2011
Show: Unique Sweets Episode: Childhood Favorites

Photo: Caramel Apples

TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 15 to 20 apples
LEVEL: Intermediate

ingredients

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Directions

Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.

In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.

Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on October 29, 2012

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    I am a pastry chef and we used this recipe for our Halloween dessert extravaganza. We did a 10x batch. The recipe worked well, made a tasty and large quantity of product--after dipping our 150-something apples, we had about half our caramel left over. If doing a large batch, you may only need about 75% of the recipe. One change: we were out of maple syrup, so we just made up the difference with more dark corn syrup. The apples were a big hit! I am planning to make this at home in the smaller batch. It is an easy and possibly fool-proof recipe.

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