Soft & Chewy Caramel Apples
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Today marks the autumn equinox, and I have a fun little fall sweet treat to share with you. My first memory of having caramel apples, a classic fall dessert treat, goes all the way back to being about four or five-years-old. Each autumn we would spend wandering around a local pumpkin patch with my parents and my grandma. It was and still is the cutest place, and it’s my favorite pumpkin farm that I have yet to come across in the midwest. Each fall they have a Civil War or American Revolutionary War reenactment. There’s a barn full of fun autumnal treats for sale like popcorn balls, pumpkin doughnuts, and caramel apples with all of the decorations. I always loved how soft and chewy the caramel on their apples was, and I had to try making it myself at home!
We actually started making caramel apples with this recipe about two years ago, when our little farm shop was still open. It was so fun to sell these to the locals, and they were a big hit because the caramel didn’t feel as if it could break your teeth! You will love this old-fashioned, classic caramel apple recipe.
caramel apples in history:
I have always loved how old-fashioned caramel apples feel, but are they really that old? The first caramel apple was actually created and sold in the 1950s! They were invented by Dan Walker, an employee from Kraft Foods, who decided to mess around with some leftover Halloween candy.
It was only a decade later that the caramel apple became popular enough to have its own machine for creating a mass production of caramel apples. These were dipped and sold during what are now nostalgic fall activities, like fairs and carnivals and harvest festivals. These Halloween caramel apples are only about 70-years-old, but they have had a big impact on history already!
thoughts on corn syrup:
One thing that turns me off about this recipe is that there is corn syrup in it, but I have not found a way around this for truly soft and delicious candy-like caramel. I did a bit of research this year on why light corn syrup is found in most caramel recipes, and I learned that it helps to prevent sugar crystals from forming when cooking it into candy.
I truly enjoyed this article from David Lebovitz on if corn syrup is good to use and when. In it, he says, “For candy making, I strongly suggest sticking to the recipe. If a recipe calls for boiling a sugar syrup, unless specified, stick to using corn syrup. Especially ones cooked to a higher temperature. Honey, and the like, tend to burn when cooked down, so care should be taken to avoid that.”
He also has some great opinions about eating corn syrup, which I have to agree with. Like all things, it should be taken in moderation. As many of you know, this blog has been a place to share my journey with cooking and eating whole food ingredients, but it has also been a place to share the reality that some things cook better with not-so-whole ingredients and that we are not purists on our quest. So, with that being said, if you want to try making this recipe… Then give it a try! Or you can experiment with other sweeteners and see what works for you. Caramel is candy - you can’t fix that, or else it’s something entirely different.
the method:
These caramel apples are made with a few ingredients that boil together in a pot and create the most soft and luxurious caramel. I just love that it doesn’t get stuck in your teeth and rather melts in your mouth.
STEP ONE: First, you will combine the butter, sugars, corn syrup, and a little bit of salt in a pan. Bring the mixture to a bubbling boil.
STEP TWO: Leaving the heat slightly increased, it is time to add the evaporated milk. It is crucial to add the evaporated milk slowly, about a quarter teaspoon at a time. If the milk is added too quickly, it can alter the temperature of the candy and cause the caramel to curdle. You can more easily pour the milk in a steady stream by only cutting about a 1-inch opening in the top of your can.
continued:
STEP THREE: After the evaporated milk has fully been incorporated, it is time to heat the candy to the proper temperature. Bring the caramel up to the Soft Ball Stage, or around 235° to 240° F (113° to 115° C). If you go over this temperature, the caramel will become hard and chewy, which is what we are trying to avoid. You can test this without a candy thermometer by dropping bits of caramel into a cup of cold water. If it is soft and malleable when squeezed between your fingers, it is ready. I do highly recommend getting a candy thermometer, though! It’s so much nicer to use.
STEP FOUR: After the caramel reaches the Soft Ball Stage, it needs to be immediately used. Remove the pot from heat and dip your prepared apples on their sticks. This is the fun part! If the caramel begins to harden, it can be reheated for a short time. Allow the dipped apples to cool on a piece of parchment or waxed paper. After they have cooled for at least 30 minutes, you can add nuts, chocolate, or candy for extra sweetness!
final thoughts:
As we were finishing up photographing, I decided to sprinkle some flaky sea salt onto an apple, and it was so delicious! I had to stop myself from eating the whole thing.
This caramel recipe also works wonderfully for making caramel candies to eat. Simply line a 9 x 13-inch (23 x 33-cm) baking dish with parchment or wax paper and pour the caramel into the pan. Spread evenly and tap the dish gently on the counter to remove air bubbles. Then let the candy harden and cut into chunks. It’s absolutely delicious as a gooey caramel treat. This makes a perfect gift!
I hope that you enjoy making these caramel apples for your autumn snacking or a fun gathering.
xoxo Kayla
Soft and Chewy Caramel Apples
Ingredients
- 12 large apples, washed and dried
- 12 wooden caramel apple sticks
- 2 cups (400 g) granulated sugar
- 2 cups (400 g) brown sugar
- 1 cup (232 g) salted butter
- 2 cups (480 ml) light corn syrup
- 1 tsp kosher salt
- 24 oz (672 g) evaporated milk
- Candy thermometer
- Chopped nuts; walnuts, almonds, pecans, peanuts
- Melted chocolate; I prefer almond bark in white or dark chocolate
Instructions
- Prepare the apples by pushing the wooden sticks into the center.
- In a large heavy-bottomed sauce pan, combine the sugars, butter, corn syrup, and salt. Heat over medium-high heat and stir until the butter has melted and the sugar has dissolved. Bring the mixture to a boil.
- As the candy boils, slowly add the evaporated milk, about 1/4 tsp at a time. I like to only open the lid of the can a little bit and pour a thin, steady stream from the small opening. Stir as you pour, to prevent burning. It should take you about 10 minutes per can.
- Add your candy thermometer to the mixture. Boil and stir constantly until it reaches to soft ball stage, about 235° F (113° C). Do not let it get any hotter than 240° F (115° C).
- Remove the pot from heat as soon as it hits the correct temperature. Let the caramel sit for about 2 minutes before dipping in the apples.
- Dip the apples into the caramel, holding onto the wooden stick. Twirl them through the caramel in a thin, even layer. Let the caramel drip off the bottom and place the finished apples on wax or parchment paper on a flat surface. Some caramel may spread around the bottom of the apple, but it will eventually harden.
- You will want to work somewhat quickly with the apple dipping before the caramel gets too cold. If it does get cold, simply warm it up a bit over the stove, but too much of this will overcook it. The caramel clings better to the apples when it is pretty hot, and it will just fall off the sides when it is too cold.
- While the caramel is still soft on the sides of the apples, dip them in any chopped nuts of your preference. If you would like to drizzle melted chocolate over the sides, I recommend waiting about 30 minutes for the caramel to cool off so that the chocolate doesn’t melt down the sides. You could also place them in the refrigerator for about 15 to 20 minutes before drizzling the chocolate on. The best tool for drizzling chocolate is the tines of a fork, in my opinion!
- The caramel apples will last at room temperature for about 5 to 6 days. You can also wrap them in plastic or cellophane bags to gift to others!
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