BEST CARAMEL APPLES by Sarah Phillips © 2007 Sarah Phillips baking911.com
Makes six medium-size caramel covered apples
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
Caramel apples made with Pink Lady apples by Orange Piggy © Sarah Phillips baking911.com
I invite you into my kitchen to make Caramel Apples! Mine are covered with a soft and chewy caramel that hardens just right on tart Granny Smith apples, which you can optionally dip in toasted nuts or chocolate, making them a sensational treat. I even make a batch or two to give away as Christmas gifts because it seems as though you can never go wrong with this special recipe.
Soft caramel can be tricky to make, as with any candy recipe. It takes precision and timing to get the recipes to work just right. But, I have carefully outlined every step here for you to follow, with lots of detailed explanations and pictures so you can't go wrong. I give special thanks to Chef Barry Marcus who taught me everything I needed to know about making candy recipes.
CANDY RECIPE HELP
ORANGE PIGGY SAYS: I successfully made caramel apples for the first time! Long time ago I attempted to make caramel apples but they all came out either grainy or too thick/thin to coat the apples. This time, with Sarah's recipe, they came out great and they taste sooooo good.
INGREDIENTS
6 Granny Smith, McIntosh or Golden Delicious or any firm apples, room temperature; firm, unblemished with stems, each weighing 6-1/2 to 7 ounces
SARAH SAYS: If the apples are cold, allow them to come to room temperature, about 30 - 45 minutes. This is very important!
2 cups heavy cream (divided into 1 1/2-cups and 1/2-cup), room temperature; can use half-and-half, but do not use milk
1 1/2 cups light or dark corn syrup
2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons vanilla extract
6 sturdy sticks
SARAH SAYS: I like to use short Chinese chop sticks because they are very sturdy, but popsicle sticks or small wooden dowels, work, too
1/2 cup chopped and toasted nuts; chop and then, measure and toast (optional)
1/2 cup mini chocolate chips (optional)
SARAH SAYS: Make sure you read through the recipe several times before starting and gather all of your ingredients.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
NOTES
Special Equipment
Choose a heavy-bottomed 5 - 6 quart pot with at least 4 1/2 to 5-inch sides. Don't use an insulated pan. A heavy-bottomed pan will help prevent scorching and a tall one will prevent messy boil-overs. (If you are using a gas range, take care that the flames do not rise up the sides of the pot, which would cause the mixture to burn.)
Candy thermometer: Mine is mounted on a metal frame and made by Taylor, and it works very well for this. It clips onto the side of the pan. Test it for accuracy before using: attach it to the side of a 5 to 6-quart heavy-bottomed saucepan half-full with water. Boil the water for three minutes. The thermometer should register 212 degrees F. If it doesn't, take the difference into account when reading the thermometer for this recipe or better yet, buy a new one.
Pastry Brush: Make sure it is clean and free of grease and sugar crystals.
INSTRUCTIONS
1.Prepare the apples:
A. Examine each apple and discard any whose skin is broken. Carefully remove the stems. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
B. Fill a sink or large bowl with lukewarm water into which a small amount of mild dishwashing liquid has been dissolved. Using a soft terry-cloth washcloth, gently wash the apples in the soapy water and rub them gently all over at the same time. This removes all traces of wax which may coat the apples. Rinse in cool running water and pat dry with a dry dishtowel. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: Washing the apples removes the outside covering of wax put on by the grower before the apples are shipped to market. Apples sold in grocery stores and supermarkets are often waxed to give them a more attractive shine. This is also done to prevent moisture loss, allowing the apples to retain their firmness and crisp texture. While this wax is generally considered harmless, it may render the apple more difficult to coat with caramel. Or better yet, ask for unwaxed apples the next time you want to make caramel apples, but be sure to rinse them in cool water and dry before using.
C. Impale each apple on a stick: insert a wooden skewer into the stem end of each apple. Push the skewer through 2/3rds of the length of each apple, taking care not to push the stick through the end.
SARAH SAYS: Make sure you always put the "sticks" into the middle of the core and not through to the other side of the apple. Otherwise, you punch a hole in the apple causing it to spoil very quickly.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
D. Set apples aside to air dry thoroughly and to warm to room temperature, otherwise the caramel won't adhere to the apple properly.
SARAH SAYS: If the apples are very cold when they are dipped, the caramel will thicken instantly as it comes in contact with the skin, giving a thicker coating. This is prevented by having them at room temperature. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
E. Place nuts and chocolate in small bowls. Line a baking sheet with parchment paper or lightly grease with butter. Set aside.
SARAH SAYS: I like to use a silicone baking sheet to set my caramel apples on. they don't stick.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
2. Make the caramel - Combine the caramel ingredients in a certain order:
A. In a saucepan, combine 1 1/2-cups heavy cream and corn syrup. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: Making caramel starts with a clean and dry saucepan to prevent unwanted crystallization ruining the whole batch.
B. Add the sugar in a steady stream aiming for the center of the pan. Make sure you don't get sugar on the side of the pan. Use a heatproof pastry brush dipped in cold water to get rid of unwanted crystals on the side of the pan. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
C. Add the butter on top of the sugar.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: I add the liquid ingredients first and then the sugar; the opposite of what most candy makers suggest. The traditional way leaves some sugar dry spots in the bottom of the pan causing them to burn even though traditional instructions have you draw an "x" in the sugar to moisten it slightly or to stir the two together. Stirring often causes sugar grains to cling to the inside of the pan. If they aren't washed off with a moistened pastry brush before boiling, the loose grains will cause the syrup to crystallize. My way is more convenient. That is, if done carefully (i.e., adding the liquid first followed by sugar), you can skip the initial wiping with the pastry brush.
D. Heat the sugar mixture to make caramel:
Place the pot over medium heat and bring to a boil. (If you are using a gas range, take care that the flames do not rise up the sides of the pot, which would cause the mixture to burn.) Push the sugar DOWN under the cream with a wooden spoon WITHOUT stirring the mixture.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: Never stir your candy after the sugar crystals are completely dissolved in the water and when it has started boiling - this will incite the formation of big crystals that will make your candy grainy when it cools. Candy mixtures should boil, not simmer, at a moderate, steady rate over their entire surface.
E. Allow mixture to start boiling undisturbed. DO NOT STIR THE MIXTURE.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: To prevent unwanted crystallization, frequently wash down the side of the pan. Use a heatproof pastry brush dipped in cold water to get rid of unwanted crystals on the side of the pan to where the boiling mixture starts.
F. Insert a Candy Thermometer when the mixture just starts to boil. DO NOT STIR THE MIXTURE. Watch the sugar solution carefully and read the thermometer frequently until the temperature registers 248 degrees F (firm ball stage), about 20 minutes. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: Read the Candy Thermometer at eye level for accuracy. DO NOT remove it from the pan until your recipe is done cooking.
Question: You can also leave the cover on the pan so steam forms, condenses and then washes off the side of the pan.
Answer: Some people may take that to mean that you can just leave the lid on the pot. I think this should be clarified to say that you can bring the pot to a boil with the lid on. But you must boil the syrup uncovered or else its temperature will never rise. (That is, the reason that the temperature of sugar syrup rises is *because* the water is boiled off, concentrating the sugar.)
Question: Some candy makers butter the sides of the pan right up to sugar syrup's water line before you begin cooking. Because the fat is slippery, the crystals won't cling to the sides of the pan.
Answer: I personally don't like to do that because the buttered coating high inside the pot is likely to burn, introducing an off flavor to the candies. If you do, it's *REALLY* important to keep the flame low. But even that is no guarantee, if the metal gets really hot, which is common. Basically it just makes the whole process more fragile.
3. Finish the caramel mixture:
A. Remove the caramel mixture from the heat and at arms length blend in the remaining 1/2 cup cream and vanilla extract. (Be careful - the mixture will bubble up and splatter a bit, then subside.)
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
B. Stir until the caramel mixture is a uniform consistency, taking care not to scrape any burned bits that might be clinging to the bottom of the pot. Let the caramel mixture cool slightly before dipping the apples. Its consistency should be a bit thinner than honey!
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
C. REMOVE POT IMMEDIATELY FROM THE HEAT. Proceed to dip your apples.
4. Dip the apples in the caramel: You must work fairly quickly! If your apples are at room temperature they'll cool and thicken the caramel.
A. Dip the apple into the mixture, one at a time, submerging all but very top. As you do, tip the pan and twirl the apple to get full coverage. Then, turn the apple above the pot, allowing the caramel on the apple to cool slightly and any excess to drip off back into the pan. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
B. Immediately dip the bottom of the apple in the chopped nuts, if desired. Let the caramel cool a bit more before dipping in the chocolate bits, otherwise the chocolate will melt. 
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
C. Stand the caramel covered apple on the waxed paper lined pan until completely cool and set, about one hour. Space apples apart because caramel will pool on the bottom of each apple. Repeat with remaining 5 apples.
As you get to the end of the caramel, tilt the pan so you can swirl the apple. If necessary, heat the caramel under LOW HEAT, until it is fluid and warm so you can use. If caramel becomes too thick to dip into, add 1/2 teaspoon water and briefly whisk caramel over low heat to thin. DO NOT SCRAPE THE BOTTOM ON THE PAN.
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
A few of the finished apples!
Caramel apples and photo by Sarah Phillips © Sarah Phillips baking911.com
SARAH SAYS: You can also refrigerate the apples until the caramel is firm, about 1/2 to an hour. DO NOT store the caramel covered apples in the refrigerator!
E. Clean the pan: The pan and utensils can be cleaned easily by soaking in hot soapy water. If the caramel is really stick to the pan, fill it with water (NOT soapy water) and boil it on the stovetop. The caramel should come off. Be careful because the water is hot!
HELP! My apple stuck to the wax paper. How do I get it off without ruining the smooth caramel?
BAKING911.COM RESCUE Dampen your hands lightly. Try and lift the apple from the waxed paper from the bottom of the apple. Quickly, with your dampened hands, work the caramel into shape over the bottom of the apple, covering any thin spots. You can also cover any spots with drizzled chocolate. If the pooled caramel at the bottom of the apple bothers you, you can also use damped fingers to reshape the bottom.
HELP! Is there any other way I can decorate my caramel covered apples?
BAKING911.COM RESCUE After the caramel has completely set and cooled, you can cover the apples with drizzled chocolate. Melt 6-ounces semi-sweet and 6-ounces white chocolate chips, separately in top of double boiler above gently simmering water; remove from heat when almost melted and stir until smooth.
Dip tines of fork in chocolate and drizzle thin, random strips of chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet and white chocolate. Sprinkle chocolate with chopped nuts or candy. Place apples on wax paper covered pan and let set about 1 hour.
If you wish to dip the caramel covered apples in real chocolate, I recommend tempering about 1 pound semi-sweet chocolate so it hardens properly. Let the caramel set first. Dip in tempered chocolate twice; let set between dippings. Let chocolate semi-set and then optionally coat in chopped and toasted nuts before the chocolate sets. After enrobing in chocolate, chill in the refrigerator for about 1/2 hour and then let set at room temperature.
HELP! I made a batch of caramel for my apples and the whole thing crystallized. Is there any way to save it?
BAKING911.COM RESCUE Once the crystals are there, even if you reheat it the batch is "seeded" so to speak and once it resets it will be grainy. Unfortunately there's nothing you can do.
Question: I dipped my apple in the caramel and it immediately slid off the apple. What happened?
Answer: The temperature of the coating has a bearing on how well it clings to the apples. Melted caramel that is too thick will just slide off the apples. Warm it slightly over low heat. Be careful not to make it so hot that it simmers or boils because it burns easily.
If that doesn't help, you may need to stir in a 1/2 teaspoon or so of water (not cream) at a time and then warm it while stirring. Be careful that you don’t add too much liquid. If you do, the coating will be too thin, and will remain soft at room temperature, making the apple difficult to handle and eat.
SARAH SAYS: The reason you should thin your caramel with water and not cream is there's a possibility that it could separate if the mixture is close to being saturated with fat. Water is just safer in that regard, and serves the same purpose.
Make sure you also wash the apples and dry them thoroughly before dipping. Apple growers cover the apples in wax and if you don't remove it, the caramel can slide off the apples.
Question: My caramel coating seems too thin. How can I fix it?
Answer: If the coating is too thin, allow the mixture to cool slightly before continuing. Stirring helps cool the mixture faster.
Question: I have a recipe to make caramel candy apples and it calls for heavy cream. Is it all right if I use whipping cream? Is it the same thing? Thanks for your help.
Answer: Yes.
Question: Any tips on doubling or tripling the recipe?
Answer: You can double or triple the recipe. The difficulty in dealing with larger quantities is that it'll take longer to cook and cool. Make sure you use a VERY deep and large pot and be very careful. Hot caramel is VERY dangerous and larger quantities are more so, especially when adding large quantities of cream and the mixture bubbles up and steam forms.
Question: After the caramel has cooled in the pot can I reheat it again?
Answer: Yes, you can reheat the caramel. Just make sure it doesn't burn. Reheat it in the top of a double boiler.
STORAGE
Question: How far in advance can I make caramel apples and what's the best way to store them?
Answer: Caramel apples keep for about 1 week, stored in an airtight container (without touching) at room temperature in a cool, DRY place. Do not wrap them tightly in plastic wrap because It'll be hard to peel away without making the caramel look marred. NEVER store them in the refrigerator. The high humidity will ruin the caramel.
Unfortunately, you can't freeze whole apples and then use them for eating, especially covered with caramel.
GIFTS
When I give them as gifts, I gather the ends of cellophane (not plastic) at the top of the apple and tie the top with a pretty ribbon.
TO SERVE
To serve, slice with a large, sharp, straight-edged knife.
Test from member winkyndobby:
Sarah---Thank you for demystifying homemade caramel for me! The detailed instructions (and pictures!) helped making this recipe effortless, fun, and PERFECT on my first try! I used Granny Smith apples, slivered and toasted almonds, and Ghirardelli Double Chocolate for dipping.
We had a taste-testing party with several highly-rated mail-order caramel apples to test your claim of "The Best Caramel Apple Recipe". All apples tested were Caramel/Almond/Chocolate Flavor**. Tasters ranged in age from 13-52, and we had the following apples in the lineup:
1) Baking911.com Recipe
2) Epicurious.com Recipe
3) Williams-Sonoma.com ($22 for 1 apple, + required overnight S&H)
4) Debritoschocolate.com ($22 for 2 apples + 33 S&H)
5) amyscandykitchen.com ($24 for 2 apples + 21 S&H) **'Caramel/almond' was closest flavor available
Judging Criteria: Fruit: Size/Flavor/Texture, Caramel: Thickness of layer, chewy texture, Flavor, Topping: Texture/Flavor, Chocolate. (also noted were consistency of product and customer service)
Results: Unanimous: Baking911 wins 'Best Overall Apple' !!! The caramel was a runaway winner! I never have to buy another caramel apple again! I made enough for a dozen apples, but I'm happy to say, I was so successful, that there were none of mine left to take home at the end of the night. The price of my membership was worth this recipe alone!
I was hoping you would help me refine this recipe a titch more to my own tastes (I can never resist the urge to tinker and tweak with a good thing...):
1) What temp would you recommend I heat this caramel to for an even chewier texture, thicker coating, (and hopefully, less pooling of caramel after dipping)?
2) Can you suggest an alternative variation that would produce the same amount of caramel, but decreases the invert sugar(corn syrup) to the minimal amount?
4) Measure for measure, is Karo syrup sweeter than granulated sugar? Was thinking about decreasing the sweetness a little for my taste.
