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The BEST creamy, chewy caramel recipe! Caramel apples are one of my all time favorite treats. Now that it’s fall and Halloween is around the corner, I can use it as an excuse to make some!
There are so many topping choices, peanuts, chocolate, toffee or pretzels. I like to make a few of each! Granny smith works best in my opinion, but you could use any type. If you can’t find small apples—this recipe would make about 8 or 9 big caramel apples.
This recipe is almost the same as my caramel recipe—the differences being that it is double the size and half the sugar used is brown sugar. Of course if you end up with extra caramel you can always pour it into a small greased parchment covered pan to make caramels. I like to sprinkle some salt flakes on it, yum salted caramel!
Remember, this stuff is super hot, use caution when dipping and adding the toppings.
Caramel Apples
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- ⅔ cup water
- 8 tbsp butter
- 1 ½ cup heavy cream
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup corn syrup
- 10 – 12 small apples
Instructions
- Wash and dry apples. Skewer and chill in refrigerator until ready to dip.
- Line cookie sheet with parchment and butter sheet.
- In a medium saucepan, combine sugar, water, and corn syrup, over medium heat. Stir occasionally till sugar dissolves.
- When liquid boils DO NOT STIR. Cook till golden color.
- Take off heat and add butter, slowly add cream, vanilla, and salt. Stir well.
- Put back on medium heat. Cook till 245 F or firm ball stage. Stir often.
- Dip apples into caramel, use a spoon to cover top. Let cool.
