Buttery, Rich Caramel Apples: A Fall Must-Have

There’s no better time of year to enjoy crisp, juicy, terrifically tart Granny Smith apples then October, when they’re dipped into buttery, rich caramel and rolled in tasty toppings for ghoulishly good holiday treats. Other great apples to use for caramel apples are Honeycrisp, Jonagold, and Pink Lady.

Making caramel apples is a fun, easy activity perfect for the whole family. Before preparing the caramel you’ll want to prep the apples so they’re ready to dip once the caramel has been prepared. Here are some simple steps:

  1. Thoroughly rinse and dry the apples. If the apples you bought are waxy, you’ll want to remove the wax otherwise the caramel will not stick to the apples. To remove wax from apples, use a large slotted spoon to dunk each apple into a pot of boiling water for no longer than 5 seconds. After removing the apple from the boiling water, rub the apple with a paper towel to remove any remaining wax. Dry each apple completely.
  2. Insert a wooden popsicle stick, an apple stick, or even a cleaned small, sturdy stick from a tree into each apple from the top down. Push the stick far enough into the apple so that it will stay put. Set the apples on a baking sheet, then place the baking sheet with the apples in the refrigerator for 30 minutes. Cooling the apples will make it easier for the caramel to stick to the apples.
  3. Prepare the caramel, then cool for a few minutes until it has thickened up a bit, but not too thick that you cannot swirl the apples in the caramel.
  4. Set a piece of parchment paper into a baking sheet (different than the baking sheet with the apples). Spray a thin coating of cooking spray onto the parchment paper.
  5. Remove the apples from the refrigerator and dry them if there is any condensation on the skins.
  6. Holding onto the popsicle stick, dip each apple into the caramel, turning the apple to coat with the caramel. Before setting each caramel-coated apple onto the baking sheet with the parchment paper, let any excess caramel drip off the apple.
  7. If you are planning on double dipping the apples for an extra coating of caramel or any other coatings like melted chocolate, you need to make sure the first layer of caramel or chocolate is completely cool before re-dipping. If the dipping caramel starts to harden to the point that it’s too hard to swirl the apples in it, you can reheat the caramel so that it melts to the proper consistency.
  8. If desired, before placing the caramel-coated apples onto the parchment paper to cool, roll each apple in the tiny toppings of your choice like finely chopped nuts, sprinkles, crushed cookies, mini marshmallows, etc. Note: Small-sized toppings will stick to the apples better than large-sized toppings.
  9. Once you’ve finished dipping and topping the apples refrigerate them for approximately 45 minutes or until the caramel is set.

Ready to make some gourmet apples? Read Lauren’s Latest’s blog post How to Make Gourmet Caramel Apples. You’ll be inspired to make jaw-dropping caramel apples that look and taste incredible.

Calling all bacon lovers with a sweet tooth! This Bacon Caramel Apples recipe from Dinner with Julie will not let you down. It’s a simple recipe consisting of only four ingredients: apples, bacon, caramels, and water. It doesn’t get any easier, yet this sweet and savory treat will linger in your mind.

If any food can set the mood for Halloween it will be Poison Toffee Apples for Halloween from Simply Delicious Food. Everyone will want to take photos of these wickedly sinister treats for their Instagram feed. And they taste ghoulishly good.

Eat, drink, and be scary!