Recipe courtesy of Sweet Mandy B's
Print
Caramel Apples
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
15 to 20 apples
Level:
Intermediate
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
15 to 20 apples
Level:
Intermediate

Ingredients

  • 15 to 20 large Granny Smith apples
  • Assorted chopped candies or nuts, for coating
  • One 1-pound box dark brown sugar
  • 2 sticks unsalted butter
  • One 14-ounce can sweetened condensed milk
  • 2/3 cup dark corn syrup
  • 1/3 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1/4 teaspoon salt

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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