Pumpkin Bread
Samantha Seneviratne
3211 ratings with an average rating of 4 out of 5 stars
3,211
1 1/2 hours
Caramel Apples
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4medium apples (about 1½ pounds total), such as Granny Smith, McIntosh or Honeycrisp, preferably organic (see note), washed and dried, at room temperature
- 4(8-inch) sturdy treat sticks
- 1cup/200 grams granulated sugar
- ⅓cup/80 milliliters light corn syrup
- ½teaspoon kosher salt
- ¾cup/180 milliliters heavy cream
- 1teaspoon vanilla extract
- 1tablespoon unsalted butter
Preparation
- Step 1
Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
- Step 2
In a medium pot, combine the sugar, corn syrup and ⅓ cup water. Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. Once it begins to bubble, stop stirring.
- Step 3
Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes. When the desired caramel color is reached, stir in the salt, cream, vanilla and butter — the mixture will bubble up vigorously — stir until it’s combined and smooth.
- Step 4
Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes. Leave the syrup mixture in the pot, and allow to cool to 200 degrees. (If the mixture cools too much, it can be reheated until fluid.)
- Step 5
Working quickly, dip ¾ of an apple into the caramel, tilting the pot as needed to coat. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the caramel as necessary. Cool completely before serving.
Tip
- Many apples have a wax coating, which can make it difficult for the caramel to adhere to the outside of the apple. Using organic apples helps prevent this issue.
Private Notes
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Cooking Notes
Naomi
Corn syrup is an ingredient that has been in use since the early 19th century. I think it's fair to say that people in 1812, the year it became available commercially, cooked homemade food. So, no purpose has been defeated. If you make it, it's homemade.
Maria
I make caramel with coconut milk and maple syrup and agave nectar. I'm guessing one or both of those would work here.
polly
These came out perfectly, although next time I'll try it at a slightly lower temperature - like maybe 250-300, tops. I like a softer coating. The reason caramel doesn't stick is usually because you're using waxed apples. Buy from a farm stand where produce is usually unwaxed. Also, apples must be room temp. or caramel will usually harden too quickly.
gje
Love this recipe. I usually add chopped peanuts to mine after i dip them. In my experience it’s a little hard to get all of the apples dipped before the caramel cools! Also if you make a double batch and you have leftover caramel you can roll them into little bites and wrap them in wax paper to make caramel candy ;)
Liavetter
I realize this comment stream is old, but I wanted to add my two cents. Okay, so you are concerned that using corn syrup from the store somehow makes this not homemade. Well, then buckle up and prepare to raise your own cow and churn your own butter, grow the sugarcane and refine your own sugar, grow your own vanilla and apples, mine your own salt, and whittle your own treat sticks. I am just happy to live in a time when I don’t have to tend a wood fire to do my cooking, like my grandmother did.
Joe
Made as directed- water, corn syrup and all. Came out perfectly, coated the apples without issue (from a local orchard, so not wax coated). Personally, I don’t love caramel apples (they’re my husband’s deal), but I really, really liked this caramel. Made a double batch which was enough for 8 small macouns plus extra, which I cut into squares.
Ruth
Great! Since COVID, I do cooking "class" with my nieces and nephew via ZOOM. We did these today and they were spectacular! They used agave, I used corn syrup and both versions were a success.
Annie
Most recipes call for brown sugar, not granulated white sugar. Any thoughts as to choosing between them?
Kiwi
I always take a close look at NYT cooking comments, because I’ve found that sometimes they’re unhelpful, but sometimes the recipe only really works if i follow comment advice. Since there was a lot of conflicting information here I just made the recipe exactly how it was written and they turned out perfect. Exactly enough for 4 apples, no recipe adjustments. Smooth and chewy caramel that you don’t have to gnaw on to find an apple.
Gloria Dralla
The caramel became hard as a rock...What did I do wrong?
Sabrina
One can try scrubbing apples with baking soda to remove wax, as well as pesticide residue, although organic apples also prevent pesticides from harming bees and other wildlife and contaminating nature. If you can afford it, support organic farms!
Cathy
summary of tips: Made a double batch which was enough for 8 small macouns plus extra, which I cut into squares.. if you make a double batch and you have leftover caramel you can roll them into little bites and wrap them in wax paper to make caramel candy ;).. I usually add chopped peanuts to mine after i dip them..... made a double batch of caramel and used six medium Granny Smith apples. Used the rest for ice cream :) ... for the last two I stirred in a splash of bourbon & pecans! choc chips?
Sarah
What is a "treat stick" ? A hard candy stick? THX
Fran
I made a double batch of caramel and used six medium Granny Smith apples. Used the rest for ice cream :) I forgot to add the vanilla when I was supposed to but tossed it in near the end and ended up perfect. Made it with my fav grandson
Patrick
My caramel was delish but hard as a rock, not that that kept us from eating it. Maybe I let it get too hot? It drifted up above 300.
melany
Made exactly as written using farm apples (bought directly from farm). Caramel would not stick to apples.
Betsy
Came out delicious! I doubled the recipe and halved the water (all the water comments were worrisome). The caramel came out perfect, for the last two I stirred in a splash of bourbon and rolled them in pecans. Us grown ups gotta have some fun too.
yikes, no water!
This didn’t work for me, maybe because I added the water? I couldn’t get the caramel to thicken
Todd
I like to add some chocolate chips to make them chocolate carmel apples.
Amy
I wish I had seen the "don't add water" notes....our caramel slide right off the apples. We sliced up the remaining apples, dipped them in the thin caramel with toasted pecans and called it apple nachos.
Audrey
Add roasted crushed nuts while it’s cooling! Won’t regret it!
Ruth
Great! Since COVID, I do cooking "class" with my nieces and nephew via ZOOM. We did these today and they were spectacular! They used agave, I used corn syrup and both versions were a success.
Joe
Made as directed- water, corn syrup and all. Came out perfectly, coated the apples without issue (from a local orchard, so not wax coated). Personally, I don’t love caramel apples (they’re my husband’s deal), but I really, really liked this caramel. Made a double batch which was enough for 8 small macouns plus extra, which I cut into squares.
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