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Foolproof Homemade Caramel Apples with Chewy Caramel Guarantee

Close-up of a shiny red caramel apple with thick caramel dripping down the sides, set against a blurred background.
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Follow this simple guide to make perfect homemade caramel apples. This recipe delivers a rich, chewy caramel that sticks flawlessly to crisp apples every time, eliminating the problem of runny caramel.

Ingredients

Scale
  • 6 large, firm apples (like Granny Smith or Honeycrisp)
  • 6 wooden sticks or lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • Optional Toppings: Chopped nuts, mini chocolate chips, crushed pretzels, sprinkles

Instructions

  1. Wash and thoroughly dry your apples. Remove any wax by briefly dipping them in boiling water for 5 seconds, then dry them completely. This step helps the caramel stick.
  2. Insert a wooden stick firmly into the core of each apple. Set the apples aside on a parchment-lined baking sheet.
  3. Combine the butter, brown sugar, corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan.
  4. Cook the mixture over medium heat, stirring constantly until the sugar dissolves.
  5. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  6. Bring the mixture to a boil without stirring. Let it boil until the thermometer reaches 245 degrees Fahrenheit (Firm Ball Stage). This usually takes 15 to 20 minutes. Do not stir during this phase.
  7. Remove the pan from the heat immediately when it reaches 245 degrees F. Stir in the vanilla extract and salt.
  8. Let the caramel cool for about 5 to 10 minutes. This cooling period is crucial for achieving a thick, chewy coating.
  9. Tilt the pan slightly and dip each apple into the caramel, rotating to coat evenly. Lift the apple out, allowing excess caramel to drip back into the pan.
  10. Immediately roll the coated apple in your desired toppings, if using.
  11. Place the finished caramel apples back onto the parchment-lined sheet. Let them set completely at room temperature for at least 2 hours, or chill briefly if you need them faster.

Notes

  • For the best results, ensure your apples are completely free of moisture before dipping; water prevents the caramel from adhering.
  • If your caramel seems too thin after cooling slightly, return it to low heat for a few minutes to cook off a little more moisture, then cool again before dipping.
  • Store finished caramel apples wrapped individually in plastic wrap at cool room temperature for up to one week.

Nutrition

Find it online: https://delishsymphony.com/caramel-apple-foolproof-chewy-recipe/