A good caramel apple should be about two things: One, true caramel flavor (there are a lot of shortcut versions that are basically milk candy) and two, actually eating well (not shattering, not ripping fillings out). This is the old pastry chef approach that gives both: slightly higher fat caramel cooked only to about 245 to 247°F so it sets but doesn’t go to hard crack. It holds its glossy look, it never gets grainy, and you can bite it cleanly.
Yield: 8 apples
Total Time: 40 minutes plus 30 to 60 minutes for cooling)
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
- 8 small crisp apples (Gala, Fuji, Pink Lady, or Honeycrisp), 5 to 6 oz each
- 8 wooden craft sticks / sturdy skewers
- 1 ¼ cups granulated sugar (250 g)
- ¼ cup water (60 g)
- ½ cup heavy cream (120 g)
- 6 tablespoons unsalted butter (85 g), cut into 1‑inch pieces
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Optional Toppings for Dipping:
- Toasted chopped peanuts
- Toasted pecans
- Mini chocolate chips
- Sprinkles
- Crushed pretzels
- Flaky salt
Preparation
Step 1
Boil a pot of water. Dip each apple for 5 to 6 seconds, quickly wipe with a clean towel to remove wax. Dry completely. Insert a stick straight into the center of each stem end. Chill apples in fridge 20 minutes to get them cold and bone dry.
Step 2
Line a sheet pan with parchment or silicone mat. (Parchment is better — silicone sometimes holds too much butter under the base.)
Step 3
Put sugar and water into a medium heavy saucepan. Swirl to wet sugar evenly. Cook over medium-high without stirring until medium amber, about 6 to 8 minutes . Turn off the heat, then add butter and whisk. Add cream slowly. Return to medium heat. Cook to 245 – 247°F (firm ball) on a reliable thermometer — about 5 – 7 minutes.
Step 4
Remove from heat and whisk in salt and vanilla.
Step 5
Angle the pot, twirl each apple slowly to coat, let excess drip for 2 to 3 seconds, then set on parchment.
Step 6
For the toppings (optional): Press the bottoms/sides into nuts/sprinkles etc while still tacky (within 2 minutes).
Step 7
Let stand at room temp 30 to 60 minutes until firm to the touch.