Caramel Apples are a classic treat that combines the crisp, juicy taste of apples with the rich, buttery sweetness of caramel. This method guides you through achieving various stages of syrup consistency, from a light syrup to hard candy, ideal for coating apples.
Ingredients
- 6medium-sized apples
- 2cupsgranulated sugar
- 1/2cupwater
- 1/2cuplight corn syrup
- 1pinchsalt
- 1tspvanilla extract
- red food coloring
Nutrition (per serving)
Calories
320.0kcal (16%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Manzanas Acarameladas (Caramel Apples)
Prepare the Apples
Wash and thoroughly dry the apples. Remove any wax coating by dipping them in boiling water for a few seconds, then dry again. Insert a wooden stick into the core of each apple.
Prepare the Syrup
In a saucepan, combine sugar, water, corn syrup, and salt. Stir over medium heat until the sugar has dissolved completely.
Boil the Syrup
Increase the heat and allow the mixture to boil without stirring. Use a candy thermometer to monitor the temperature. For a light syrup, cook until the temperature reaches about 220°F; for a thread, aim for 230°F. For soft ball stage, reach 240°F, and for firm ball stage, aim for 245°F.
Color and Flavor (optional)
Once the desired consistency is reached, remove from heat and add vanilla extract and a few drops of red food coloring. Mix well.
Coat the Apples
Tilt the saucepan and dip each apple into the caramel, swirling to ensure even coating. Lift and let any excess drip off. Place the apples on a parchment-lined baking sheet to cool and harden.
Nutrition (per serving)
Nutrition (per serving)
Calories
320.0kcal (16%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure apples are thoroughly dried; moisture can prevent caramel from sticking.
Use a heavy-bottomed saucepan for even heat distribution.
FAQS
How do I prevent the caramel from sliding off the apples?
Ensure the apples are thoroughly dried and free of any wax coating. Moisture can prevent the caramel from sticking properly.
Can I use different types of apples?
Yes, you can use any variety of apples, but firmer apples like Granny Smith or Honeycrisp work best for caramel apples.
How do I store caramel apples?
Store them at room temperature for up to 3 days. Avoid refrigerating as this may cause the caramel to become sticky.
Can I add toppings to the caramel apples?
Yes, you can roll the freshly coated apples in toppings like nuts, sprinkles, or chocolate chips before the caramel hardens.
Is a candy thermometer necessary?
While not absolutely necessary, a candy thermometer helps achieve the precise syrup consistency needed for perfect caramel apples.
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North Terrace, Adelaide, South Australia, 5000
Australia