Classic Caramel Apples

194 Ratings
  • 5 30
  • 4 33
  • 3 75
  • 2 39
  • 1 17

For a dainty take on our Classic Caramel Apples, use Lady apples. We also like to substitute twigs for the craft sticks for an artistic rendition. 

Martha Stewart Living, October 2007

Gallery

Recipe Summary

Servings:
6
Yield:
Makes 6
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

  • 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).

Advertisement

Reviews (12)

194 Ratings
  • 5 30
  • 4 33
  • 3 75
  • 2 39
  • 1 17
Martha Stewart Member
10/11/2010
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?
Martha Stewart Member
10/11/2010
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?
Martha Stewart Member
10/11/2010
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?
Advertisement
Martha Stewart Member
02/19/2009
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.
Martha Stewart Member
09/25/2008
Thank you for the crock pot suggestion!
Martha Stewart Member
09/25/2008
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.
Advertisement
Martha Stewart Member
09/25/2008
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.
Martha Stewart Member
09/25/2008
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.
Martha Stewart Member
09/25/2008
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.
Martha Stewart Member
09/25/2008
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.
Martha Stewart Member
09/25/2008
if you put the caramel in a small crock pot on low heat the caramel stays melted until all your apples are dipped...
Martha Stewart Member
09/19/2008
carmel is really hard to work with. i coated one apple before carmel got too hard to work with. Going to buy carmel apples next time.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/17/2022