I’m not sure how this happened or when it started, but somehow I always get swindled into making caramel apples around this time of year. I love to make them, but I really love to eat them! That’s why this situation is so dangerous. I have no self control when it comes to caramel. I’ll find myself slathering that caramel goodness on just about anything I can get my hands on – chocolate, pretzels, ice cream, cake. Please, someone save me. I’m going to make it really easy and just lay it all out for you…
First wash and dry all of your apples and remove the stems. Really scrub on them. You have to break down some of that wax coating for the caramel to stick. My favorite apples to use are Granny Smith. They’re crispy, tart, and pair perfectly with a sweet, chewy caramel.
Insert a popsicle stick into all of your apples.
Alright, I’m going to make a confession. I rarely make my own caramel. Homemade caramel is delicious, but I’m not convinced that it’s deliciousness outweighs the convenience of pre-made. I will occasionally make my own when I’m baking, but for something like this, you can’t beat the convenience.
Unwrap your caramels and add them to a double boiler. Double boiler = glass bowl set over a pot of boiling water.
Add 1 Tbsp. of water per bag (11 oz.) of caramels used. In this case I used 5 bags of caramels, so 5 Tbsp. of water. I have found that if I add more than this, my caramel doesn’t set properly. Add a dash of salt.
Note: I can usually make 4 apples out of 1 bag of caramel.
Stir occasionally until the caramel is melted and smooth. This step takes some patience, my caramel took about 30 minutes to get the consistency I wanted.
Once your caramel is ready, take an apple and give it a dunk.
Now, your apples are delicious as is but if you really want to take it over the top, add some toppings! While your caramel is still warm, roll in whatever topping your little taste buds desire. I used pecans/chocolate chips, M&Ms, Heath bar, and Oreos. Other ideas: sprinkle of kosher salt, peanuts, pretzels, white chocolate, Butterfingers, Reese’s, etc.
Once I finished, my husband caught me dipping my fork into the leftover caramel and then dipping my fork in a bowl of toppings… Again, not my proudest moment. Someone save me. Please?
After you’ve dipped, rolled, shaked, and dusted until you are supremely pleased with your apple, place in the refrigerator for about 15-20 minutes to let it set. Pull them out and they’re ready to serve.
I like to wrap mine individually to take to parties, give to friends, etc. I place the apple in a cellophane bag and tie with a few pieces of raffia. Who wouldn’t want to be given an apple like this?! And if they don’t want it, you shouldn’t be friends with them anyway. I’m only half-way kidding.
There you have it! Caramel Apple Making 101. Alright, now who’s taking this job from me?!
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