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Sweet Shoppe Caramel Apples Recipe

Sweet Shoppe Caramel Apples Recipe photo by Taste of Home

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My hand-dipped apples are as beautiful as the ones you’ll find at fancy candy counters, only they’re fresher, better-tasting and more economical. Make some for Halloween or your next party.

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Sweet Shoppe Caramel Apples Recipe

Prep: 35 min. Cook: 1 hour + chilling

Yield: 6 Servings

35 60 95

Ingredients

6 large McIntosh apples
6 Popsicle sticks
2 cups sugar
2 cups half-and-half cream
1 cup light corn syrup
1/2 cup butter, cubed
1-1/4 cups English toffee bits or almond brickle chips
1 cup semisweet chocolate chips
1 cup white baking chips

Directions

Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared pan. Chill.
In a heavy 3-qt. saucepan, combine the sugar, cream, corn syrup and butter; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 245°, about 1 hour.
Remove from the heat. Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom into toffee bits, about 1/2 in. up the sides. Return to baking sheet; chill.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples.
Repeat with white chips. Chill until set. Remove from the refrigerator 5 minutes before serving. Yield: 6 servings.

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 1,331 calories, 58 g fat (32 g saturated fat), 103 mg cholesterol, 573 mg sodium, 208 g carbohydrate, 7 g fiber, 6 g protein.

Originally published as Sweet Shoppe Caramel Apples in Country Woman March/April 2006, p45

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Sweet Shoppe Caramel Apples

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Reviewed on Jan. 01, 2013 by jeanemed

One other thing, the apples work out great if you calibrate your thermometer for your altitude first. I'm guessing that the problem the other reader had with the recipe was for this reason.

I've made this recipe twice--first time it worked using canned milk instead of half and half, but the second time it didn't work, as I put part whipping cream in. It tasted great but wouldn't stay on the apple. The first time was perfect.

Reviewed on Jan. 01, 2013 by jeanemed

The recipe is great! I use canned milk instead. Also, I don't dress them up, but I just put them on salted cashews. Yummy.

Reviewed on Nov. 12, 2012 by lorilynced

My sister and I tried this recipe twice. Both times the caramel was getting too done by the time it got to 228*. The second batch we tried cooking until the suggested 245* and by 233* we had it off the stovetop for for fear it would scorch. They dipped wonderful for the apples and were easy to do. The caramel stuck terrible to our teeth. We couldn't eat it for fear of pulling out our caps and fillings! Flavor was great though.