Servings 8 caramel apples
Ingredients
- 8 Granny Smith apples (or any other variety)
- 4 (4.51-oz.) bags soft caramels (See Kelly's Note)
- 3 Tablespoons heavy cream
- Assorted toppings, such as chopped nuts, sprinkles or melted chocolate for drizzling
Equipment:
- 8 lollipop sticks or popsicle sticks
Instructions
- Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.
- Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.
Notes
- Any store-bought soft caramels will work in this recipe, however my preferred brand is Werther's Original Soft Caramels.
- This is the method I like to use to remove the waxy coating from apples: Boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The caramel will stick in an instant!
- It’s important that the apples are thoroughly dried prior to plunging them into the hot caramel. Any trace of moisture on the apples will cause the caramel to slip and slide right off.
- The smaller, more finely chopped your toppings, the better shot you have at them staying in place as the caramel cools.
- Roll the caramel-coated apples in your choice of toppings immediately after dipping them in the caramel to ensure the toppings stick.
- If you’re opting for a second layer of deliciousness in the form of melted chocolate, always allow the first layer of caramel to cool completely before plunging your apple into a hot bath of chocolate.
- Trim any caramel that pools around the bottom with kitchen shears AFTER the caramel has fully cooled to achieve an Instagram-worthy treat.
- Caramel apples can be made up to 1 week in advance. Store them in an airtight container or wrap each one individually in plastic wrap, and keep them in the refrigerator.
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