Q1: What is the absolute, number one secret to getting the caramel to stick to my apples and not slide off?

There are two main secrets! First, it is absolutely crucial to wash and dry your apples very, very well to remove the natural or man-made wax coating on their skin. Caramel will not stick to a waxy surface. Second, it is essential to let your hot caramel cool to about 190°F before you begin to dip your apples. This allows the caramel to thicken to the perfect consistency that will beautifully cling to the apple.

Q2: Do I really need to use a candy thermometer?

For a foolproof and perfect result every single time, a candy thermometer is highly recommended . It is the only way to know for sure that your sugar has reached the correct temperature to create a caramel that will set up with a perfect, firm, and chewy texture.

Q3: Why did my caramel turn out grainy and sugary instead of smooth?

This is called crystallization, and it is the most common problem when making caramel. It is most often caused by agitating or stirring the sugar syrup after it has started to boil, or by having a stray sugar crystal fall into the pot. To prevent this, be sure to stir your ingredients together before the syrup boils, and then do not stir it again.

Q4: Can I make these caramel apples ahead of time?

Yes! These are a fantastic make-ahead treat for a party. You can prepare them completely and store them, loosely covered, in the refrigerator for up to 3 days.

Q5: What are the best kind of apples to use for caramel apples?

You want to use a firm, crisp, and tart apple to balance the sweetness of the rich caramel. A classic, bright green Granny Smith is the number one choice. Other fantastic options include a Honeycrisp, a Braeburn, a Fuji, or a Gala .

Homemade Caramel Apples (Easy & Perfect Recipe!)

A classic, from-scratch recipe for perfect homemade caramel apples, a quintessential fall treat. The recipe involves making a rich caramel sauce by carefully cooking sugar and corn syrup to a deep amber color, then enriching it with heavy cream, butter, and vanilla. Crisp, fresh apples are washed, dried, and inserted with sticks, then dipped into the warm caramel to create a thick, even coating. The finished apples are set on a prepared baking sheet to cool and harden.

Author: Evelyn

Ingredients

2 cups sugar
1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Kosher salt
6 medium crisp apples (such as Honeycrisp or Granny Smith)
6 candy apple sticks
Nonstick cooking spray

Instructions

Prepare the Caramel: Add the sugar, corn syrup, and 1/2 cup of water to a small saucepan over medium-high heat. Attach a candy thermometer to the pan. Bring the syrup to a boil and cook, swirling the pan occasionally, until the syrup is a deep amber color and the thermometer reads between 375°F and 380°F.
Remove the pan from the heat. Carefully pour in the heavy cream and gently whisk to combine (the mixture will bubble up).
Stir in the butter, vanilla, and a pinch of salt until the caramel is smooth. Keep the thermometer attached to the pan and let the caramel cool.
Prepare the Apples: While the caramel is cooling, wash and dry the apples thoroughly. Pierce each apple through the stem end with a candy apple stick.
Line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
Dip the Apples: When the temperature of the caramel cools to around 190°F, it is ready for dipping.
Holding the stick as a handle, dip an apple into the caramel, swirling to coat it completely. Allow the excess caramel to drip off.
Place the coated apple on the prepared baking sheet to cool. Repeat with the remaining apples, gently reheating the caramel over low heat if it becomes too thick.
Allow the caramel to set and cool completely before serving, which takes about 1 hour.

Notes

Special Equipment: A candy thermometer and candy apple sticks are essential for this recipe.
Using a candy thermometer to monitor the sugar temperature is crucial for achieving the correct caramel consistency.
It is very important that the apples are washed and dried well before dipping, as any wax or moisture can prevent the caramel from adhering properly.
The caramel must be cooled to about 190°F before dipping; if it is too hot, it will be too thin and run off the apples.

Find it online: https://cookupjoy.com/homemade-caramel-apples/