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With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favorite year after year. —Gail Prather, Bethel, Minnesota
This recipe is:
Quick
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 each) equals 526 calories, 17 g fat (7 g saturated fat), 32 mg cholesterol, 231 mg sodium, 94 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Carnival Caramel Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p244
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Reviewed on Oct. 29, 2012 by AzHuny
First time making caramel, and these turned out perfect. The apples were shiny and just the right texture. Will certainly be making again.
Reviewed on Oct. 28, 2012 by ClauNC
First time trying out this recipe and it was so easy and so delicious!!! I had five apples to play with so I half the recipe and still worked magnificent. I let it cool in the refrigerator for 30 minutes then dipped into chocolate and added crushed pecans and almonds (cooled down a second time for 30 minutes) and they tasted just as the Rocky Mountain Chocolate covered apples. I will never buy another caramel/chocolate covered apple again!
Reviewed on Oct. 22, 2012 by charlbramel
Grandkids and adults loved it!
Reviewed on Oct. 14, 2012 by tracy1231
I have been making caramel apple the last few years for homecoming for my son and friends. I have always used the caramel that you have to take the wrapper off and melt. Never again this is the best ever caramel apple recipe!! It is the easiest recipe. The caramel is really good, creamy much cheaper to make and makes a lot!!! Just loved this recipe!!
Reviewed on Sep. 08, 2012 by walmart_gal2001
very easy and good
Reviewed on Sep. 08, 2012 by jackofalltrades
My husband prefers caramel to the red ones. This is delish! Thanks for the old fashioned tip. I understand soft ball, hard ball, hard crack since I do not have a thermometer. That method stills works
Reviewed on Oct. 06, 2011 by momaT3kiddos
As a fairly new "from-scratch" cook, I have to say this recipe is wonderful. Quick and easy, and a definite crowd-pleaser ! I read the reviews before trying it... and also heated to only 240. (First time using my candy thermometer!) Ours turned out great with that temp, perfect softness. This one is definitely a keeper.Thanks!Moma T.
As a fairly new "from-scratch" cook, I have to say this recipe is wonderful. Quick and easy, and a definite crowd-pleaser ! I read the reviews before trying it... and also heated to only 240. (First time using my candy thermometer!) Ours turned out great with that temp, perfect softness. This one is definitely a keeper.
Thanks!
Moma T.
Reviewed on Oct. 02, 2010 by vjgunkel59
I've made the caramel apples with the candy caramels you unwrap with success, but I really wanted to try this recipe as the caramel was made from scratch and it didn't have all the chocolate and additional add on's. I wanted my kids to make these and it seemed the most uncomplicated recipe. This recipe is awesome! It took less time to make the caramel than the unwrapping of the candies and the taste was phenomenal. One of the reviews said to not take the temp up to 248, so I took it to 240 and had perfect results. The caramel stuck to the apple, was thick, chewy and not too hard or too soft. My own suggestion to others trying this recipe is to have 12-15 medium sized apples ready with a few on hand. This makes a LOT of carmel which surprised me-I have found that other recipes call for too many apples for the caramel, this recipe didn't seem to call for enough. This recipe is a definite 5 star keeper!
Reviewed on Sep. 24, 2010 by angelasandoval
Been making these for a few years now and they are incredible!...puts to shame those made with melted store-bought caramels! And they're really not difficult to make nor do they take any longer than unwrapping all those individual candies.
Reviewed on Oct. 08, 2009 by Mom01
The 248 degrees is too high for a soft caramel apple. It definitely has to be about 235. The taste was delicious, but waayy to hard, more like a candy apple instead of the way caramel should be.
Reviewed on Oct. 06, 2009 by Joni M
These are supurb carmel apples! Rather than peanuts though, I roast then chop pecans and as soon as I've dipped the apples in the carmel, roll it in pecans. As for chocolate dipping--I don't think I'd dip them, take melted/tempered chocolate and drizzle it over the carmel letting it run down the sides. Use dark, milk and/or white chocolate to really dress them up...over the pecans of course! In the past I've had trouble with carmel sticking to the apples so I dip the apples quickly in boiling water to release the wax rubbing them with a clean towel, and then let them sit to dry; didn't have any trouble with the carmel sticking with this recipe...absolutely yummy carmel! I had some carmel left and will either dip pretzel rods in the carmel and then coat with chocolate, or maybe I'll make homemade turtles with the rest of the carmel. Just be sure you cook the carmel to 238-240. Very easy recipe--will definitely be making this again!
Reviewed on Oct. 02, 2009 by mom2-5
Candied Apples15 apples w/ 15 craft sticks inserted into them. 2 c white sugar1 c light corn syrup 1 1/2 c water8 drops red food coloringLightly grease cookie sheets. In a medium saucepan, combine sugar, corn syrup, and water and heat over medium-high heat. Heat to 300 to 310 degrees on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.Hold apple by its stick and dip into syrup. Remove and turn to coat evenly and place on prepared sheets to harden. Enjoy!
Candied Apples
15 apples w/ 15 craft sticks inserted into them.
2 c white sugar
1 c light corn syrup
1 1/2 c water
8 drops red food coloring
Lightly grease cookie sheets. In a medium saucepan, combine sugar, corn syrup, and water and heat over medium-high heat. Heat to 300 to 310 degrees on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
Hold apple by its stick and dip into syrup. Remove and turn to coat evenly and place on prepared sheets to harden. Enjoy!
Reviewed on Oct. 02, 2009 by martinkathy
Does any one know how to make the red candy apples that you could but along side the carmel apples & the red candy was NOT hot spicey just crispy good. KC
Reviewed on Oct. 02, 2009 by Kichler073
I let the caramel set for a while then dip them in chocolate.
Reviewed on Oct. 02, 2009 by crrfan
I have a question how would you go about dipping them in chocolate's after the carmel
Reviewed on Sep. 04, 2009 by kwitthauer
This recipe is so delicious- it is exactly as the name describes! Year after year it is a repeat........especially when fall arrives
Reviewed on Oct. 04, 2008 by lmdixon
these are the most delicious caramel apples my family has ever had!
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