Made-from-Scratch Caramel Apples
Homemade caramel apples are best with a caramel that's thick enough to generously coat, but soft enough to bite through.
Ingredients
- 8 to 12 small apples, refrigerated until cold
- 4 ounces water
- 9 ounces sugar
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 9 ounces heavy cream , chilled
Directions
- Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.
- Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250 degrees F (121 degrees C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212 degrees F (100 degrees C).
- Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.