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Foolproof 1 Trick: Chewy caramel apple recipe

caramel apple
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Make perfect, glossy caramel apples that stay coated! This foolproof recipe from Amaya at Whisk Daily gives you chewy caramel that truly sticks to your apples every time. We guide you through preparing the apples and cooking the caramel correctly for a beautiful, non-slimy finish.

Ingredients

Scale
  • 6 medium Granny Smith apples
  • 6 wooden sticks or skewers
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • Optional toppings: Chopped nuts, sprinkles, crushed cookies

Instructions

  1. Wash the apples thoroughly. Remove the wax coating by briefly dipping each apple into a pot of boiling water for 5-10 seconds. Dry the apples completely with paper towels. This step is crucial for caramel adherence.
  2. Insert one wooden stick firmly into the stem end of each apple.
  3. In a heavy-bottomed saucepan, combine the butter, sugar, corn syrup, and sweetened condensed milk.
  4. Cook over medium heat, stirring constantly until the sugar dissolves.
  5. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  6. Stop stirring once the mixture boils. Let it cook undisturbed until the temperature reaches 245°F (118°C), which is the firm ball stage. This usually takes about 15-20 minutes.
  7. Immediately remove the pan from the heat. Stir in the vanilla extract and salt. Let the caramel cool slightly for about 5 minutes until the bubbling subsides.
  8. Tilt the saucepan. Dip each prepared apple into the caramel, turning to coat completely. Lift the apple and allow excess caramel to drip off back into the pan.
  9. If desired, immediately roll the coated apple in your chosen toppings.
  10. Place the finished caramel apples onto a baking sheet lined with parchment paper or lightly greased foil.
  11. Allow the apples to cool and set completely at room temperature for at least 1 hour before serving or wrapping.

Notes

  • For the best results, use firm, tart apples like Granny Smith.
  • Ensure your apples are completely dry; any moisture will cause the caramel to slide off.
  • Do not stir the caramel once it reaches a boil unless you are scraping down the sides to prevent crystallization.
  • If the caramel seems too thick after cooling slightly, you can add a teaspoon of warm water to thin it just before dipping.
  • Store finished caramel apples loosely wrapped at cool room temperature for up to one week.

Nutrition

Find it online: https://whiskdaily.com/foolproof-homemade-caramel-apple-recipe/