Great tips on how to successfully make homemade caramel apples. Keep that caramel on the apples and then add some delicious cinnamon graham cracker crumbs.
Homemade Caramel Apples – even better than the ones at the Fair!
To go with the Apple Cider we made in the last post, we’re going to add some delicious caramel apples to the bunch! I used Granny Smith apples because I wanted the tart, crisp flavor to balance out the sweet caramel. They were amazing!
Are you a fan of Fair Food? I know, that’s totally a rhetorical question. Of course you love all the fried food and ooey gooey treats and snacks at the fair. Who doesn’t? (And if you don’t, what are you doing here?)
When I was a kid, caramel apples were a favorite. My mom isn’t a baker, so she was pretty useless for making them for us and I remember her buying those premade caramel disks that you would drape over the apple… Oh my, please skip those and just make real ones.
To add a bit more fall flavor to your apples, add some easy graham cracker crumbs that’s flavored with cinnamon, ginger and nutmeg for an apple pie flavor that was amazing!
If you are nervous about making them, don’t be. This was honestly my first time making real caramel apples without the caramel sliding completely off ending up in a puddle on the cookie sheet.
Give it a try!
- 6 small Granny Smith Apples
- 6 Wooden Apple Sticks
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 7 oz (weight – not volume) sweetened condensed milk (1/2 a 14 oz can)
- 2 tsp vanilla
- optional Graham Crackers, Nuts, Coconut, Candies
- Wash the apples thoroughly. Push the wooden skewers securely into the apples. Boil a cup of water and dip the apples into the water for 30 seconds to ensure that all the wax has been removed. Dry off and set aside.
- Prepare a drying surface for the apples. Place parchment or wax paper on a cookie sheet and thickly coat with butter. Prepare all of your desired toppings. I choose some crushed graham crackers with cinnamon, nutmeg, and ginger for an apple pie flavor.
- Place the butter, brown sugar, corn syrup, and milk into a thick bottomed pot. Cook over medium high heat until the butter is melted and the syrup is mixed together.
- Continually stir the mixture, reduce the heat to medium and use a Candy Thermometer to watch for the temperature to come up to “Soft Ball” or 235℉.
- Turn off the stove and continue to stir for another 2 minutes, then add in the vanilla.
- Working quickly, dip your apples and let the excess drip off and scrape off the bottoms. Add any topping while the caramel is still hot and sticky. Set the caramel apple on the buttered parchment.
- Wait 1 – 3 hours for the the caramel to completely cool.
Do not try to dry the caramel in high humidity. It will be sticky. Same thing applies to the fridge. I know a lot of other blogs say to use the fridge, but it gets very tacky when you want to sever it. Cut and serve the apple at room temperature. You may have to put some force into it depending on how thick your caramel is.
Amount Per Serving: Calories: 707Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 56mgSodium: 233mgCarbohydrates: 126gFiber: 9gSugar: 111gProtein: 6g
Nutrition information isn’t always accurate.