If it is too cool then the apples don’t dip well and will make a really ugly thick layer of caramel. If it is too hot, it doesn’t stick well to the apple. Let cool for about 5 minutes before dipping. Take the caramel off the heat and carefully stir in the vanilla. Then let it simmer WITHOUT STIRRING or adjusting the temperature for 10-15 minutes until the temperature returns to about 238 degrees F (I really do mean 238 – I missed the pic by one degree haha!). Gently swirl the caramel with a wooden just barely, until it is incorporated. It’s the easiest way to get the caramel perfect every time. Keep cooking at a simmer WITHOUT STIRRING for about 20-30 minutes until temperature reaches 236 degrees F. I use a candy thermometer ( aff. The caramel should maintain a simmer, but not be so hot that it is burning on the bottom. Once the caramel ingredients have warmed and melted, increase the heat to medium-low. Gently stir to combine, being careful not to stir too vigorously and splash the liquid on the sides of the pan. This will give you that nice clear caramel that’s so pretty. The low heat will help the ingredients melt evenly so the butter does not separate. Warm the ingredients slowly, until the butter is melted (about 10 minutes). Step 2: Making the CaramelĬombine in a medium saucepan over low heat the butter, salt, corn syrup, sugar, and 1 cup of the cream.
Chilling the apple helps the caramel set a lot quicker and gives prettier results. Place the apples on a parchment lined baking sheet (you’ll need the parchment later) and refrigerate them while you are making the caramel. Popsicle sticks work great, but you can also use wooden skewers or white candy sticks. Then gently press the sticks into the center, right where the stems were. Let them soak this way for about 15 minutes to help remove any excess wax and release some of the gases trapped in the apple which can cause air bubbles when they are dipped.ĭry the apples REALLY well (and I mean REALLY well). Submerge the apples completely by setting a heavy flat object (like a plate) on top of them. So just do the hottest level of tap water you’ve got. If it’s too hot – like boiling – the apples will turn brown. No good, my friends.įill a large pot or kitchen sink with hot tap water. Not only does it taste a bit nasty, it also makes the caramel slide right off the apple. Scrub really well because wax is super detrimental to caramel apples.
Remove any wax from the apples by scrubbing with a soft cloth, a drop of dish soap, and hot water. Start out by gently twisting the apple stems off and removing any stickers.
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