Transfer the baking sheet to the refrigerator to let the caramel set and cool completely before serving or wrapping the apples, about 30 minutes. Repeat with the remaining apples if the caramel gets too thick for dipping, gently reheat on the stove top over low heat, back up to around 180 degrees, stirring constantly. Dip the coated apples in your choice of topping, if desired. Let the excess caramel drip off the bottom and use a silicone spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Instead, tip the caramel around the apple. Try to move the apple around as little as possible in the caramel to prevent air pockets or bubbles from forming. When the temperature of the caramel dips to between 180 and 190 degrees, dip an apple, using the stick as a handle and coating completely. Line a large, rimmed baking sheet with a silicone mat or parchment paper lightly sprayed with nonstick cooking spray. Pierce the apples through the stem ends about halfway through with the candy sticks. Keep off the heat but keep the thermometer attached to the pan. Stir in the butter, vanilla and salt until smooth. It will bubble vigorously, so you may want to stand back a little (you can use an oven mitt, too, to protect your hand from the steam). Carefully and gradually pour in the cream and gently whisk to combine. Be patient, as this can take as long as 20 minutes - just don't look away because the caramel can burn quickly. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees, then remove from the heat. Cook until the syrup begins to turn a deep amber color, then swirl the syrup to even out the color. Attach a candy thermometer to the inside of the pan (or monitor often with a handheld instant-read thermometer) and bring the syrup to a boil. Stir a few times before the sugar begins to boil to combine the ingredients. In a tall-sided, small saucepan over medium-high heat, combine the sugar, water and corn syrup. Storage Notes: The caramel apples can be stored in the refrigerator for several days. Popsicle sticks or, in a pinch, chopsticks will work, too. You'll need six 5- to 6-inch candy sticks, wooden dowels or paper lollipop sticks. Wax can prevent the caramel from adhering.ДЄn instant-read thermometer, ideally one that can be clipped to the side of the pan, is necessary for this recipe. If you can, purchase unwaxed or farmers market apples.

Store in the refrigerator and reheat to pour over ice cream. You'll have extra caramel, which you need to have plenty of space to dip. If you like a softer caramel, aim for a slightly lower temperature, but keep in mind it might not set exactly the same. The caramel here is cooked to a fairly high temperature, which means it sets up with a bit of a crackle, though still plenty chewy. With a little patience and precision, this recipe gets you a gorgeous, glossy caramel that takes happily to whatever toppings you want to add after dipping.

It does not store any personal data.Caramel apples are a wonderful fall treat, and you don't need to buy expensive ones in your local candy shop or the iffy ones in your grocery store to enjoy them at home. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'. This cookie is set by GDPR Cookie Consent plugin.

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Candy apple vs caramel apple