You can buy caramel apples at chocolate stores for around $7-8, but I cannot bring myself to buy them after learning how to make them myself. Seriously, they cost a fraction of that and they really aren't that hard to do! These make a fantastic treat to share with the family or to gift! If you read through to the bottom I'll tell you how I like to package these.
I hope you'll give these a try! Let me know if you have any questions :)
Apple Pie Caramel Apples
servings: 8
time: 1 1/2-2 hours
Ingredients:
sticks (caramel apple, lollipop, or popsicle)
8 apples (Granny Smith or Honeycrisp are my favorites for this)
1 bag of white chocolate chips (I like Guittard)
1 1/2 TBSP shortening
1/2 cup granulated sugar
1/2-1 TBSP Cinnamon
1/4 tsp nutmeg
Homemade Vanilla Caramel
Ingredients:
1 cup brown sugar
1 stick butter
1/2 can sweetened condensed milk
1/2 cup corn syrup
1 TBSP molasses
1/8 tsp salt
1/2 TBSP vanilla
Place all ingredients except vanilla into thick bottomed sauce pan over medium heat. Cook, stirring occasionally, until caramel reaches a boil. Lower heat to medium and continue stirring occasionally.
Prepare a bowl of ice water and place it close to the pan.
After about 5 minutes start checking the caramel for readiness by drizzling about a tsp of caramel into the ice water. Using your fingers, try to gently form a ball of caramel with your fingers. We are going for a firm ball here. Not hard, just firm enough to hold its shape after you take it out of the water. If it is too soft, continue cooking, checking every minute or two.
Once a firm ball stage is achieved, remove caramel from heat and stir in vanilla.
Directions:
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Remove all the stems and stickers.
Fill a large bowl with hot (not boiling) water and add a TBSP or 2 of vinegar. Gently place the apples in the bowl and cover with a slightly smaller plate to push the apples down into the water a little further.
Soak the apples for about 10 min. The goal is to soften up the thin wax layer protecting the apples. Wax is great for helping them stay fresh and looking pretty longer but it is no good when it comes to caramel apples.
Next, take the apples out of the water and run it under very warm water while scrubbing with a textured cloth. Scrub it hard all over to help get rid of the wax.
Dry your apples well and set aside.
Gather your sticks and get ready for step 2!
Step 2: Insert sticks into apples.
I like to use pointed caramel apple sticks. They are made specifically for caramel apples and are shorter and thicker than kabob skewers. If you can't find pointed sticks like these (check Michaels, Hobby Lobby, Amazon) there are a few things you can use here: lollipop sticks or popsicle sticks to name a few. Those will be harder to push in though so have a hammer or mallet on hand to hammer them in!
In the spot where the stem used to be, place the pointed side down and push/twist firmly until the stick reaches the center of the apple.
Place apples on a pan covered with parchment paper or Silpat liner and slide apples into the fridge to get cold.
Place all ingredients except vanilla into thick bottomed sauce pan over medium heat. Cook, stirring occasionally, until caramel reaches a boil. Lower heat to medium and continue stirring occasionally.
Prepare a bowl of ice water and place it close to the pan.
After about 5 minutes start checking the caramel for readiness by drizzling about a tsp of caramel into the ice water. Using your fingers, try to gently form a ball of caramel with your fingers. We are going for a firm ball here. Not hard, just firm enough to hold its shape after you take it out of the water. If it is too soft, continue cooking, checking every minute or two.
Once a firm ball stage is achieved, remove caramel from heat and stir in vanilla.
Move the caramel over to your counter or workspace and let it sit about 5 minutes while you grab your apples.
Have a toothpick handy to pop any air bubbles.
Step 5: Dipping the Apples in Caramel!
Holding the stick, push the apple into the caramel till it is about a half inch from the top and gently swirl the apple around until covered.
As the caramel level gets lower I find it helpful to tilt the pan to one side while I do this.
Pull apple out of caramel and hold it over the pan, allowing excess caramel to drip off for at least 30 seconds. I also tap the stick on the side of the pan sometimes to help the caramel come off.
Gently scrape the excess caramel off the bottom of the apple using the side of the pan or a butter knife then set apple back onto the parchment paper to set up.
Step 5: Getting rid of imperfections
Now that your apples have all been dipped, it's time for a little touch-up.
Check your apples to see if any bubbles have popped up. I didn't get a good pic of this, but it does happen.
Use a toothpick to pop those bubbles then pat caramel back into place.
If you find that too much caramel has pooled around the base of the apple, trim it off with a knife or kitchen shears.
It doesn't need to be perfect.
If caramel is still pretty warm,
refrigerate for 5-10 min.
Using your fingers, mold the caramel back around the bottom of the apple into a round shape.
Don't stress about making it perfect.
The caramel will continue to settle and smooth out a bit, plus you'll be dipping it in chocolate, so no one will be any the wiser.
Step 6: Preparing the toppings.
Melt the white chocolate and shortening in a medium sized, microwave bowl on high for 1 minute. Stir, then microwave for an additional 30 seconds. Stir till smooth, adding a little more time in the microwave if needed.
Mix cinnamon, sugar, and nutmeg together in a wide bowl.
Place everything in close proximity. You'll want to work kind of quickly before the chocolate hardens up!
Similar to dipping the apples in the caramel, you'll want to dip your apples into the white chocolate till its a little below the caramel. I like to have all the layers showing!
Hold the apple over the bowl, tapping the side with the stick if needed or gently shaking the apple to help the excess chocolate run off. Using a rubber spatula, or something similar, gently scrape the excess chocolate off of the apple.
Don't set the apple down yet!
Move the apple over the bowl of cinnamon sugar and use a spoon to sprinkle the cinnamon/sugar mix all over the chocolate. Don't worry if some gets on the caramel, it will brush right off.
As the chocolate level gets low I use the rubber spatula to kind of smooth the chocolate onto the apple. Not quite as smooth but I still think it's pretty :)
Step 8: Finishing the apples
Place your apples back onto the parchment paper and let them sit until chocolate it set up.
Notice how the apple on the back right has ridges? That's one I used the spatula for. I ended up going a little higher with the chocolate too, but no biggie. You really can't mess these up.
That's it! Your caramel apples are ready to be eaten. Use a sharp knife to cut the apples into thirds, then rotate 90 degrees and do it again. Cut into smaller slices and savor the fruits (pun intended) of your labor!
Note: These are best eaten at room temperature, but can be kept for about a week in the fridge.
Step 9 (optional): Packaging
Place your caramel apples inside of 10 in X 6 in cellophane bags.
Tie with a ribbon, bakers twine, or a twist tie.
Add a tag if desired.
*supplies can be found at craft stores, Walmart, or Amazon!
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