Every Fall and Halloween we make Candy Apples or these tasty Caramel Apples.
The history of caramel apples is not exact. It’s believed to been created in the 1950’s when a Kraft worker, Dan Walker, experimented with excess caramels from Halloween. He melted them down, dipped apples in and caramel apples were created! The apples were dipped by hand throughout the ‘50’s until the 1960’s when it became automated.
Today, we are not melting caramels but making the caramel from scratch! It is a lot less daunting than you think…and super delicious!
Let’s get started!
In a pot, melt butter, brown sugar and vanilla together.
Cook until bubbly.
Now that it’s bubbly, time to add cream!
Slowly pour in the cream. Stir as you pour. The hope sugar could splash, so pour carefully.
Stir constantly. Cook until thick, about 5 minutes.
The caramel should reach soft ball stage.
Pour some caramel into a bowl of icy water. If you can firm a ball, it’s ready! Soft Ball stage is 235F/112C. I never use a candy thermometer because I find it never works, so I test it the old fashioned way!
Let cool 5 minutes before dipping apples. Look at that beautiful caramel sauce! You can use it in anything like atop ice cream or drizzled on coffee! It’s so good!
Dip apples in caramel and then into sprinkles or other toppings. Work quickly.
Set on parchment or silicone mat to set. We decided to not dip the apple in any toppings.
These are delicious! Once set, about in one hour, you can enjoy!
Homemade Caramel Apples
1/2 cup butter
1 cup brown sugar
3/4 cup heavy cream
1 tbsp vanilla
In a pot, melt butter, brown sugar and vanilla together. Cook until bubbly. Gently whisk in cream. Cook until thick, about 5 minutes, until soft ball stage. Remove from heat and stir. Let cool 5 minutes before dipping apples. Dip apples in caramel then in sprinkles, chocolate chips, nuts or other toppings. Set on parchment or silicone mat to set, about one hour, before enjoying.
enjoy from Our City Homestead to yours