Description
Granny Smith apples are dipped in a creamy and delicious homemade caramel coating and garnished with crushed nuts. Just like mom made them!
Ingredients
Units
Scale
- 7 medium Granny Smith apples
- 1 can sweetened condensed milk
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1 stick butter
- Dash of salt (omit if using salted butter)
- 1 teaspoon pure vanilla extract
- Crushed pecans for garnish, optional
- Crushed candies, melted chocolate for garnish, optional
Instructions
- Prepare any garnishes and have them ready to use when caramel is ready for dipping.
- Line a cookie sheet with parchment paper.
- Wash and dry apples. Dip apples in very hot, but not boiling, water for 2-3 seconds, (no longer). Wipe down and dry apples with a clean kitchen towel. Remove stems. Transfer the apples to the cookie sheet and place in a refrigerator while you’re making the caramel.
- Add the sugars, butter, salt, and milk to a 2-quart heavy pot and place over medium-low heat. Bring mixture to a boil while constantly stirring and keep stirring steadily but not vigorously until caramel reaches a soft ball stage on a candy thermometer, 242 degrees, or forms a firm ball when tested in cold water. See my post on how to test candy in cold water for tips on this.
- Allow the caramel to cool for at least 5 minutes, stirring it at least 2 to 3 times while it’s cooling. Meantime, remove the apples from the refrigerator. Insert a wooden skewer or popsicle stick about two-thirds of the way through the center of each apple,
- Dip each apple in the caramel and roll in crushed nuts or other garnishes, if desired, and transfer to the parchment lined cookie sheet.
Notes
- Caramel apples will stay fresh at room temperature for up to 2 days.