Caramel Apples
By Recipe developed for Sur La Table’s Cooking Classes
Caramel Apples
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 apples
- 1 recipe Salted Butter Caramel (Click for recipe)
- 4 craft or popsicle sticks
- 4 large, cold apples
- Optional garnishes:
- ½ cup toasted chopped nuts
- ½ cup chopped chocolate
- ½ cup cocoa nibs
- ½ crushed gingersnaps
- ½ cup melted chocolate in a small piping bag for drizzling
Tips for perfect caramel apples: Wash your apples really well. Apple producers add a thin film of edible wax to make their apples shiny; however, the wax may prevent the caramel from sticking to the apple. Make sure your apples are very dry, same dilemma. Chill your apples, the caramel will harden onto a chilled apple quicker. We like firm, tart, crisp apples for dipping as a contrast to the sweet creamy caramel.
Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.
While the caramel sauce is cooking and cooling, line a rimmed baking sheet with a silicone baking mat. Insert a craft stick in the stem end of each apple. Dip an apple into the caramel, coating all but the very top of the apple. Lift the apple out of the caramel and hold it over the bowl for a few seconds to allow the excess caramel to drip off. Turn the apple caramel side up and hold for several seconds to set the caramel and transfer to the baking sheet to cool. Repeat with the remaining apples. Some caramel sauce will form a little pool at the base of each apple. Refrigerate for 15 minutes. Once the caramel has chilled a few minutes, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples.
If you are using garnishes, roll the caramel apples in them now. Then return the apples to the refrigerator and chill for at least another hour.
If giving as gifts, after the apples have completely chilled, wrap them in plastic wrap.
Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.
While the caramel sauce is cooking and cooling, line a rimmed baking sheet with a silicone baking mat. Insert a craft stick in the stem end of each apple. Dip an apple into the caramel, coating all but the very top of the apple. Lift the apple out of the caramel and hold it over the bowl for a few seconds to allow the excess caramel to drip off. Turn the apple caramel side up and hold for several seconds to set the caramel and transfer to the baking sheet to cool. Repeat with the remaining apples. Some caramel sauce will form a little pool at the base of each apple. Refrigerate for 15 minutes. Once the caramel has chilled a few minutes, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples.
If you are using garnishes, roll the caramel apples in them now. Then return the apples to the refrigerator and chill for at least another hour.
If giving as gifts, after the apples have completely chilled, wrap them in plastic wrap.