Caramel Candied Apple
Transform your fall dessert game with these luscious Caramel Candied Apples, the perfect blend of tart Granny Smith apples and a rich, buttery caramel coating. This indulgent treat combines classic flavors with a luxurious caramel made from granulated sugar, light corn syrup, heavy cream, and a hint of vanilla for a homemade touch that’s irresistibly smooth. The recipe walks you through achieving the perfect soft-ball stage on a candy thermometer, ensuring a flawless texture that clings to the apples without dripping. Customize your creation with a sprinkle of sea salt for a sweet-meets-savory twist or leave them perfectly simple. Ready in just 40 minutes, these caramel apples are ideal for autumn gatherings, Halloween parties, or as a decadent snack for the whole family. From their glossy finish to their irresistible flavor, this recipe guarantees a showstopping seasonal treat!
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Recipe Information
Ingredients
- 6 whole Granny Smith apples (or any firm apples)
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt (optional, for garnish)
- 6 pieces Wooden skewers or popsicle sticks
- 2 cups Cold water
Instructions
Wash and dry the apples thoroughly to remove any wax coating. Insert a wooden skewer or popsicle stick into the stem end of each apple and set aside.
Fill a large bowl with the cold water and set aside. This will be used to stop the cooking process of the caramel if needed.
In a medium, heavy-bottomed saucepan, combine the granulated sugar and light corn syrup over medium heat. Stir gently until the sugar dissolves.
Add the unsalted butter and continue stirring until melted and combined.
Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle boil, ensuring you don't stir too vigorously, as this can cause crystallization.
Attach a candy thermometer to the side of the saucepan and cook the caramel until it reaches a temperature of 245°F (soft-ball stage). This usually takes about 8–12 minutes. Avoid stirring during this stage.
Once the caramel reaches the desired temperature, remove it from heat and stir in the vanilla extract. If desired, you can add a pinch of sea salt at this point.
Let the caramel cool for about 2–3 minutes to thicken slightly, making it easier to coat the apples.
Hold each apple by the skewer, tilt the saucepan, and gently dip each apple into the caramel, rotating to ensure even coating. Let any excess caramel drip off.
Place the coated apples on a sheet of wax paper or parchment paper to cool and set completely. If desired, sprinkle a pinch of sea salt over the caramel while it's still tacky for a sweet-salty finish.
Let the apples cool at room temperature for about 30 minutes or until the caramel is firm to the touch. Serve and enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 82.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
