Caramel Apples
Makes 10 apples
Use your favorite apple for this recipe (I opt for a mix of Granny Smith, Honeycrisp and Rome apples). You’ll also need a candy thermometer and 10 chopsticks, Popsicle sticks or skewers.
Apples
10 medium apples Lemon juice and baking soda for removing the wax, as needed
Caramel
1 tablespoon unsalted butter 2 cups brown sugar ½ cup light corn syrup 1½ cups heavy cream 1 teaspoon kosher salt 1 teaspoon vanilla extract 2 tablespoons apple brandy, optional
Optional toppings
Chopped toasted nuts, such as almonds, hazelnuts or peanuts Toasted coconut flakes Crushed pretzels, cookies or
toffee bits Flaked sea salt Assorted candies, such as M&Ms
or Reese’s Pieces
To prepare the apples: If the apples are wax-coated, scrub in hot water with a coarse-bristle vegetable brush dipped in a paste made by combining a few tablespoons each of baking soda, lemon juice and warm water. Or, dip the apples in boiling water for a few seconds and rub off the wax with a clean towel. Thoroughly dry the apples, then insert a chopstick or Popsicle stick into the stem end of each and place on a baking sheet lined with parchment paper. Place the apples in the refrigerator until ready to dip into the caramel, at least 15 minutes.
To make the caramel: Fill a large metal bowl with ice water. Combine the butter, brown sugar, corn syrup, cream and salt in a medium, heavybottomed pan. Over medium-high heat, bring to a boil and cook, swirling the pan occasionally, until the caramel reaches 240 to 242 degrees on a candy thermometer. Immediately place the pan in the ice bath. While the caramel cools, stir in the vanilla and apple brandy, if using.
When the caramel has cooled to about 170 degrees, remove the pan from the ice water bath. Dip the apples into the caramel one at a time, making sure that each is well coated. Let the excess caramel drip back into the pan. (If the caramel becomes too thick to work with, gently reheat over medium-low heat.)
To finish: Quickly dip the caramelcoated apples into the optional toppings as desired, if using. Place the finished apples back on the prepared sheet pan and let set in the refrigerator for about 20 minutes, until the caramel has hardened.