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Easy Caramel Apples

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Take your pick: Crisp, tart, juicy, sweet, crunchy. Apples are in season and perfect in these glazed desserts.

Source: Everyday Food, October 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

These caramel apples can be stored in a deep airtight container at room temperature, up to 3 days.

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Reviews

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How would you rate this recipe?
208
  • saraya1
    18 JUN, 2013
    I created an account just to say how we'll this worked! First time ever trying to make caramel and it came out perfectly. I have a gas top stove and followed the recipe times to the minute. Thank you!
    Reply
  • Jenninrome
    19 DEC, 2012
    this recipe should be taken off the website or corrected. it simply doesn't work if made exactly as directed. how disappointing!
    Reply
  • Jenninrome
    19 DEC, 2012
    this recipe should be taken off the website or corrected. it simply doesn't work if made exactly as directed. how disappointing!
    Reply
  • NinaGuerra
    17 MAY, 2012
    I made this recipe yesterday and i won't waste sugar and heavy cream again in this recipe! The taste is ok but i was expecting more "creamyness". I had to discard the first batch of sugar because it turned into a big white rock, the second time, i put sugar and water in a pot and semi-dissolved before putting on the stove and with a wet pastry brush removed cristals from the sides of the pot and i got the dessired results but still with some little cristals that i don't like how they look.
    Reply
  • cheflady
    26 OCT, 2010
    It seems that additional recipe testing on the part of the Martha Stewart Living staff is required. Some of the Everyday Food recipes I've made have required additional playing with. The Martha Stewart Living recipes have all turned out fine. I'm not sure what the deal is with Everyday Food....this happens to be an Everyday Food recipe.
    Reply
  • cheflady
    26 OCT, 2010
    This recipe is terrible..I've tried it 2x and have had similar results to the ladies below. The Illinois Caramel Corn recipe on this website made a nice caramel. I think it may be good for caramel apples as well. Perhaps cooking it to a soft crack temp of 240 would be better than the recommended 248 degrees.
    Reply
  • gabeswife
    7 OCT, 2010
    I did some research since my last post about grainy sugar. So, here is how I amended the recipe. I put the water in the pan, carefully poured in the sugar, pressed the sugar under the water without stirring or touching the sides. I turned it to high until it came to a full boil. I then turned it down to med-high. I set the timer for 8 mins, and both times it came out perfectly the temperature came to 360 degrees. Pour in the cream without a whole lot of stirring. Bam! So VERY good!
    Reply
  • gabeswife
    7 OCT, 2010
    I have tried it 8 times. The first batch was the only one that was even kind of okay. It was too dark though, and the caramel was too chewy. The others have been WAY grainy, not dark or thick enough, burned sugar mixture. I think it is time to scrap the recipe. So sad because the first batch was so close to so yummy.
    Reply
  • JellybeanJean
    1 OCT, 2010
    I'm a pretty experienced baker/candy maker and this recipe didn't work for me. I tried it twice--the first try yielded caramel color but the consistency was like rock candy floating in cream, the second batch was grainy and pale. I tried a third time but could see the sugar was already crystallizing so didn't bother wasting the cream. I think they should have said what temp to bring the sugar to. Would love to know if it worked for anyone!
    Reply

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