Made-From-Scratch Caramel Apples Recipe
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Category
Fall
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Cusine
American
What do you need?
How to make?
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
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 and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250 degrees F on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212 degrees F . 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.