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My daughter and I just made the caramel apples (we used honey crisps); they came out perfect. This recipe will become a Halloween tradition in our home. Thank you so much for sharing.
I just made some yesterday…got up this morning and one of them is bubbling at the top by the stick…what is this!
Hi Robin, did you by any chance dip them entirely in the caramel (not leaving space around the stick)? If so, then what is happening is that the apple is releasing gas, up through the core through where the stick is, and the gas is getting stuck in the caramel, forming bubbles.
Thank you for this delicious recipe :) We tried it at home and it was so yummy :D I cannot thank you enough
I always expect more than the best from you. You certainly came thru again with a fabulous caramel for the coating on your apples. Wow. And yeah no worries about leftover sauce—you got that right. In fact the caramel might not make it on any apples. Ha.
If you want really old-fashioned (English) hard crack toffee apples it is a simple as 150g sugar and 250 ml water. Caster sugar dissolves easier than granulated and my mom (1940’s) used to use Golden syrup to replace some of the sugar if she had any, but sugar and water makes the glass-like cracky toffee that I always think of as toffee apples. the hardest part these days is cleaning the wax off the (commecerial) apple. Elise mentions not sealing the apple – leaving a space at the top – I was told that was to let the gas escape so you didn’t get bubbles (?) We were never that fussy and they were fine. Eat same day if possible – damp gets to them and makes them sticky. Never squished the bases up – that was the challenge for the eaters to see if you could get the one with the biggest extra toffee!
I you live in Western Canada, Rogers Golden Syrup is excellent. It is not corn syrup, it is treacle and tastes great. I use it in place of corn syrup.
Hi, just wondering if this can be made ahead of time and reheated the evening we have our harvest party? Or do you have to make and use right away ?
I have found that if you make ahead and then reheat, that the caramel sauce can crystallize, which you definitely do not want. But you could try it. Maybe it won’t crystallize for you. ~Elise
For anyone who was wondering what apple to use for caramel Apples.
As an owner of an Apple orchard in Canada the best apple for candy / caramel apples is “EMPIRE”
Great size, slight tartness, and holds up extremely well when used for cooking :)
I appreciate that you listed a temperature to cool the caramel to, in order to start dipping the apples! That’s what I came here to hopefully find, and I found it! That temp was perfect, even for the homemade caramel recipe that I used, which wasn’t this one. Thanks a lot, I appreciate your attention to detail!
Michael here. This is a great recipe. It’s also relatively easy and very quick for the quality of the end result. After consideration, my wife and I would like to make a couple of suggestions for others to try. We preferred using a slightly more tart variety of apple. Initially we had used Honeycrisps – much too sweet for my liking with the caramel. Johnamac’s on the other hand were very tasty – their sweetness and slightly tart character worked well with the caramel. I would also suggest salting the caramel apples just before eating. if you ever had a chocolate pretzel you know how good sweet and salty can go together.
I made this recipe for a fall get-together (bonfire and all!). It was a wonderful treat that everyone loved! I’ve heard the apple makes this a “healthy” treat so there’s no guilt in indulging! ;)
I wish I read this blog completely before I made a large batch for a wedding because I wondered why I got so many bubbles. Does heating the apples in hot water to release the gases shorten the shelf life of the apple? For all those asking questions about making these as favors I started making the apples the Wednesday before the wedding but did the majority of them on Friday (for a Saturday wedding). I would say the ones done on Wednesday were still quite good; however I didn’t dip all of them completely to the top and you could see the green skin of the granny smith was starting to brown. If they had been totally submerged this wouldn’t have been noticeable.
I live in the UK, so proper caramel apples don’t really exist for me anymore. I wanted something that wasn’t too runny and tasted like the Kraft caramels I was used to, only better. This surpassed my expectations!
I had trouble getting corn syrup as it’s not available unless you get a food delivery with Ocado, which I did. They only had light corn syrup, which was fine. I didn’t have a thermometer of any kind so I did the rolling boil for 12 minutes and cooled for 20. It worked perfectly! I used one of those spatulas that can handle heat up to 500F (Williams and Sonoma) bypassing the pastry brush trick. All in all, really easy and my colleagues loved them!!
YUM! The caramel is delicious and fool-proof. I am not a cook and couldn’t manage the pastry brush trick but they still worked out delightfully yummy. Craft sticks worked really well for me (like popsicle sticks) and I had more than enough caramel for 15 apples and some to save for ice cream. I tried the soaking in hot water to release bubbles, but then the apples were not so pretty, but then just cover them in caramel! I had leftover caramel and dipped non-hot- watered apples and they looked prettier on the tops. The caramel was so sticky and yummy! Thank you!
OH MY GOSH is all I can say about this caramel recipe! My changes: I used raw sugar in place of the brown sugar, used light corn syrup instead of dark and used salted butter since that is all I had and these were fantastic! I used a silpat and a couple of lightly buttered paper plates to put apples on in fridge. Thank you so much for sharing your recipe! I will be making these again very soon!
I made this recipe using 1/2 dark and 1/2 light corn syrup and they were still darker than “normal” caramel apples. I personally like the darker color and only used light corn syrup because I ran out of dark. I also did not have a candy thermometer and followed the following timing: rolling boil for 12 minutes and cool caramel in a metal bowl for 20 minutes. The caramel turned out delicious! So if you don’t have a candy thermometer, don’t let it deter you from making this snack!
So after making your delightful caramel corn recipe, I decided to give these a go. They’re fantastic. I only had 10 smallish apples, so i ended up double dipping each one. They weren’t as pretty, but after being covered in chopped, salted peanuts, they looked (and tasted) downright fantastic.
So now that you are officially my guru of all things caramel, I want to know if you have any suggestions as to how to turn this buttery deliciousness into a sticky, almost break your teeth toffee candy. Something along the lines of Thornton’s irish toffee. Maybe if I cook it longer/ let it reach hard ball stage? I am open to any and all suggestions.
I love the recipe as well, I had one problem, my caramel seemed to want to run off the apples, it doesn’t look that thick and bunched up on the plate below the apple. Did I not put enough of something in?
I also want to use these for wedding shower favors. How many days can I make them ahead and how can they be stored?
Honestly, I don’t know. I wouldn’t make these more than a couple of days ahead, and I would store them in the refrigerator. ~Elise
I just wanted to thank you, Elise for all your hard work on this recipe! It’s truly amazing, and really helped a lot at my party. Everyone loved them, and some even asked for the recipe.