Classic Caramel Apples (recipe adapted from Martha Stewart Living Omnimedia, Inc.)
Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels–not this one! It’s the real deal.
It seems that in recent years those make-at-home caramel apple kits with the perfect sheets of caramel have all but disappeared from grocery store shelves. That’s OK because this is my new standard. You will need a candy thermometer. If you don’t have one, it is worth going out and purchasing one at a kitchen store.
Wooden sticks for caramel apples: Martha Stewart uses wooden craft sticks for caramel apples. I’m going to look for those for my next batch. I made due with 4 1/2″ bamboo skewers. Asian grocery stores stock them for satays, and they are extremely cheap–about a half dollar for a pack of hundred of them.
- 6 wooden craft sticks
- 6 medium apples, any variety, stems removed
- 2 cups heavy cream
- 2 cups granulated sugar
- 1/2 cup dark corn syrup
- 4 tablespoons unsalted butter
Line a baking sheet with parchment paper, and grease with butter.
Wash and thoroughly dry apples. Insert sticks into tops of them.
Prepare an ice-water bath.
Clip a candy thermometer to a large heavy saucepan. Over medium-high heat bring cream, sugar, corn syrup, and butter to a boil in saucepan. Continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apples. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight). Recipe adapted from Martha Stewart Living Omnimedia, Inc.)
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
Now it’s your turn. What are your favorite caramel recipes? I’ve seen some tempting caramel corns, popcorn balls, and caramel cakes out there. If you enjoyed this post, we would love to hear from you! Please leave your feedback in the comments section below. -Michael