Caramel Apples are a fall classic! Tart green apples covered in a made-from-scratch buttery caramel, dipped in nuts, and drizzled with chocolate takes these apples to the next level. This is a fun treat to make as a family and give away to friends.
Wash apples and remove waxy coating by rinsing in hot water or dipping in boiling water for 5-10 seconds.
Poke wooden stick into the top of the apples, pushing it half way through the apple. Place apples on a parchment lined pan and place in the fridge to chill.
For the Caramel:
In a 4 quart pot, bring sugar, corn syrup, butter, and 1 cup of the cream to a boil over medium-high heat.
Heat the second cup of cream in the microwave and then add it to the boiling caramel in a slow stream while stirring (don't let it stop boiling or caramel will be sugary). Stir frequently as mixture begins to thicken and then constantly as it darkens.
Cook until it reaches "soft ball" stage, 235 degrees F (about 20-25 minutes). Remove from heat and stir in vanilla. Let caramel cool for 5 minutes before dipping the apples.
Dipping the Apples:
Holding onto the stick, plunge the apple into the caramel. Tilt the pan and twirl the apple to get as much of the apple coated as possible.
Pull the apple out of the caramel and let the excess caramel drip back into the pot as you hold the apple at a 45 degree angle and spin it around.
Dip the apple in the nuts if desired and hold upside down and twirl for 1-2 minutes before setting on the parchment paper. (Let another person do this step so you can get started on the next apple. The longer the apple is upside down and swirling the better so the caramel doesn't fall off and pool.)
Decorating the Apples:
Once the caramel is cool, melt chocolate chips separately at 50% power in 30 second increments until melted and then pour into bags, cut of the corner and drizzle on. (Have one person drizzle while another person drizzles the chocolate.)
Packaging:
Allow the caramel and chocolate to set (2-3 hours) and then wrap in cellophane or cellophane bags and tie with ribbon.
If not eaten within 4 hours, store the caramel apples in the fridge for up to 4 days for best results. Let apple come to room temperature before eating so that caramel isn't so hard.
Notes
*Dip apples in boiling hot water for a few seconds to melt and remove wax.**Make sure your candy thermometer is calibrated correctly. Boil some water and allow the thermometer to sit in the water for a few minutes. Make sure it's not touching the bottom. The thermometer should read 212 when the water is at a rapid boil. If not, adjust thermometer or take difference into account when cooking the caramel.