In addition to the hay rides, the leaves changing colors and the crisp, cool autumn air, one of the things I love the most about fall is the caramel apples. Crisp juicy apples covered in sweet and sticky caramel and topped with crunchy, salty peanuts... Yum! Talk about delicious! I look forward to fall all year round!
As much as I love biting into a crisp caramel apple, however, I always feel a little uneasy buying them. After all, surely I could make them at home for a fraction of the cost, right? But I didn't really know how to make caramel apples so I never did.
One of the most important steps when you make caramel apples? Removing the wax from the outside of apples! Apples have a natural wax coating that helps to preserve them and protect them from cold. While this is good for the apples, it is one of the main reasons that you may have a problem getting the caramel to stick to the apples. Be sure to NOT skip the step in the directions for removing the wax!
I am so glad to report that all of that has changed. I finally learned how to make caramel apples, and I'm so glad that I did! The process really isn't that difficult, and it's a whole lot of fun. Just like making s'mores pops, half of the fun comes from making them! The kids and I found a great caramel apple recipe, and we had an absolute ball learning how to make caramel apples together.
While the recipe does require an adult to supervise, the process really isn't that difficult. Just mix and heat, dip the apples, and stir them around to coat. Let the caramel apples cool and harden, and you've got a yummy fall treat before you know it. Cover them in peanuts or get wild and crazy with other toppings, such as small candy or cookie pieces. Serve them as an afterschool snack or pack them in your kids' lunches for healthy lunch ideas. The flavor combinations and the fun are endless!
Ingredients
- 6 Apples
- ¾ cup Toffee Chips Mini Chocolate Chips, Chopped Peanuts (optional)
- 1 cup Heavy Cream
- ½ cup Corn Syrup
- ½ cup Butter
- 1 cup Sugar
- 1 teaspoon Vanilla
Instructions
- Heat water in a pot until hot (but not boiling).
- Add 1 teaspoon of vinegar.
- Insert a stick into the stem end of each apple.
- Dip apples in water and swirl to melt and remove any wax.
- Wipe with towel to dry and remove any remaining wax.
- Line a cookie sheet with wax paper and set aside.
- In a pan, add ¾ cup cream, corn syrup, butter and sugar.
- Cook to 245 (until it reaches the firm ball stage - use a candy thermometer to check).
- Remove from heat and carefully stir in the remaining cream and the vanilla. Be careful as it is very hot and it may splatter.
- Dip and twirl the apples in the caramel to coat. Let any excess drip off.
- You can optionally roll the dipped apple in the chopped nuts.
- Place apples on prepared cookie sheet and refrigerate for 15 minutes to set caramel.
