Granny Smith apples are dipped in a creamy and delicious homemade caramel coating and garnished with crushed nuts. Just like mom made them!
- 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
- 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 caramel in the caramel and roll in crushed nuts or other garnishes, if desired, and transfer to the parchment lined cookie sheet.
Caramel apples will stay fresh at room temperature for up to 2 days.
- Category: Snacks
Keywords: caramel apples, apples, caramel, Fall, Halloween,