Homemade Caramel Apples

Crisp apples covered in rich caramel make a simple homemade treat that’s perfect for fall.

Ingredients:

• 8 small Granny Smith apples, washed, de-waxed, completely dried and at room temperature

• 2 cups packed brown sugar

• 1 cup light corn syrup

• 1 can (14 oz) sweetened condensed milk

• ½ cup unsalted butter

• ¼ teaspoon salt

You’ll Also Need:

• Wooden sticks

• Heavy-bottomed saucepan

• Candy thermometer

• Wooden spoon or sturdy spatula

• Parchment paper or silicone baking mat

• Baking sheet

Instructions:

1. Wash and dry the apples thoroughly. To remove any wax, briefly dip the apples in hot water with a splash of vinegar, then dry completely. Let them air-dry for about 15 minutes. Insert a wooden stick into the top of each apple and line a baking sheet with parchment paper or a silicone baking mat.

2. In a heavy-bottomed saucepan over medium-low heat, melt the butter. Stir in the brown sugar, corn syrup, sweetened condensed milk and salt. Cook, stirring frequently and scraping the bottom and sides of the pan.

3. Clip a candy thermometer to the saucepan. Continue cooking and stirring constantly until the caramel reaches 230–240°F (soft-ball stage).

4. Remove from the heat and allow the caramel to cool to about 190°F before dipping. This helps it coat the apples without sliding straight off.

5. Tilt the saucepan slightly and dip each apple into the caramel, turning to coat evenly. Allow the excess caramel to drip back into the pan, then lightly scrape the bottom of the apple against the edge of the saucepan. Place on the prepared baking sheet.

6. If adding chopped nuts, cookie crumbs, toffee bits or other toppings, add them while the caramel is still tacky. For a chocolate drizzle, wait about 10–15 minutes before drizzling with melted chocolate.

7. Let the caramel apples cool completely at room temperature until the coating is firm.

Notes:

Granny Smith apples are a classic choice because their tartness balances the sweet caramel, but Honeycrisp or Fuji can also be used.

If the caramel is too soft, it likely didn't reach a high enough temperature. If it's too firm, it may have gone beyond the soft-ball stage.

For best results, make sure the apples are completely dry and free of wax before dipping so the caramel sticks properly.