New This Month

Classic Caramel Apples

195

For a dainty take on our classic, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.

  • Servings: 6

Photography: John Kernick

Source: Martha Stewart Living, October 2007

Ingredients

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Directions

  1. Insert sticks into tops of apples. Prepare an ice-water bath.

  2. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

  3. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

Reviews Add a comment

  • MichaelBeyer
    11 OCT, 2010
    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?
    Reply
  • MichaelBeyer
    11 OCT, 2010
    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?
    Reply
  • MichaelBeyer
    11 OCT, 2010
    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?
    Reply
  • lkluska
    19 FEB, 2009
    I made these caramel apples 2 years ago and I must have been lucky because I had no problems...but this year, oh boy! I could not get the caramel to 245 degrees without it boiling over...I must have spent 45 minutes praying it would reach the right temperature. I finally gave up and realized my candy thermometer was broken and the caramel had burned at the bottom of the pan. It was a sad sad day.
    Reply
  • uujerri
    25 SEP, 2008
    Thank you for the crock pot suggestion!
    Reply
  • sherylslesser
    25 SEP, 2008
    Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.
    Reply
  • sherylslesser
    25 SEP, 2008
    Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.
    Reply
  • sherylslesser
    25 SEP, 2008
    Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.
    Reply
  • sherylslesser
    25 SEP, 2008
    Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.
    Reply
  • sherylslesser
    25 SEP, 2008
    Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.
    Reply