Equipment
Ingredients
Apples
- 6 granny smith apples, washed and dried
Caramel Base
- 115 g unsalted butter
- 200 g light brown sugar, packed
- 160 ml light corn syrup
- 397 g sweetened condensed milk
- 2 g kosher salt
- 5 ml vanilla extract
Optional Coatings
- 100 g toasted chopped pecans
- 100 g crushed chocolate candies
- 50 g dark chocolate, melted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 909 kcal
- Protein
- 9 g
- Carbohydrates
- 131 g
- Fat
- 41 g
- Fiber
- 8 g
- Sugar
- 119 g
- Sodium
- 257 mg
- Saturated Fat
- 17 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 68 mg
- Potassium
- 684 mg
- Calcium
- 278 mg
- Iron
- 1.6 mg
- Magnesium
- 63 mg
- Phosphorus
- 280 mg
- Zinc
- 2.0 mg
- Vitamin A
- 199 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.41 mg
- Niacin
- 0.7 mg
- Folate
- 19 mcg
- Water
- 183 g
- Alcohol
- 0 g
- Caffeine
- 3 mg
Sources: USDA FoodData Central
Method
Wash apples thoroughly in hot water to remove any waxy coating. Dry them completely with a clean towel. Remove the stems and insert a wooden stick deep into the core of each apple. Chill the apples in the refrigerator.
Line a baking sheet with parchment paper and lightly grease it with oil or nonstick cooking spray to ensure the finished apples release easily.
In a heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, light corn syrup, sweetened condensed milk, and kosher salt. Place over medium-high heat and stir continuously until the butter melts and the mixture comes to a gentle boil.
Reduce the heat to medium. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly to prevent the bottom from scorching, until the temperature reaches exactly 115°C/240°F.
Immediately remove the saucepan from the heat and carefully stir in the vanilla extract. Let the bubbling subside and allow the caramel to cool for about 2 minutes so it thickens slightly.
Tilt the saucepan to pool the caramel. Dip each cold apple into the hot caramel, rotating the stick to coat all sides evenly. Lift the apple and allow the excess caramel to drip back into the pan. Scrape the bottom of the apple gently against the edge of the pan to prevent a heavy foot of caramel from forming.
If using toppings, immediately roll the lower half of the coated apple in chopped pecans or crushed candies while the caramel is still warm and sticky. For a chocolate drizzle, wait until the caramel is set before applying.
Place the finished apples onto the prepared parchment paper. Transfer the baking sheet to the refrigerator to chill until the caramel is completely firm and set.
Chef's Notes
- Scaling: This recipe is written using metric weights specifically to allow for foolproof scaling. Simply double or triple the caramel ingredients for larger batches while keeping ratios exact.
- Apple Selection: Granny Smith apples provide the best tart, crisp contrast to the dense sweetness of the caramel, though Honeycrisp or Fuji are excellent alternatives if you prefer a sweeter profile.
- Wax Removal: Most store-bought apples have a food-grade wax coating that repels moisture and sugar. A quick dip in hot water followed by a vigorous rub with a dry towel ensures perfect caramel adhesion.
- Safety Protocol: Boiling sugar reaches extreme temperatures. Keep a bowl of ice water nearby in case of accidental skin contact, and do not make caramel with small children underfoot.
Storage
Refrigerator: 1 week — Store in an airtight container or wrap individually in cellophane to prevent the caramel from sweating.
Troubleshooting
Caramel slides off the apples and pools at the bottom
Cause: Apples had a natural or applied waxy coating, or were wet
Fix: Cannot be fixed once dipped
Prevention: Wash apples in very hot water and scrub dry completely before dipping
Caramel is too hard to bite into
Cause: Caramel was cooked past 115°C/240°F
Fix: Slice the apples thinly to serve rather than eating off the stick
Prevention: Calibrate your candy thermometer in boiling water beforehand and remove the pot from heat exactly at the target temperature
Cultural Context
A beloved staple of North American autumn festivals, caramel apples were popularized in the 1950s when a Kraft Foods employee melted down leftover Halloween caramel candies. Today, they remain a highly customizable canvas for seasonal celebrations from Halloween to Thanksgiving.
