Carnival Caramel Apples Recipe
- 1/2 cup butter, cubed
- 2 cups packed brown sugar
- 1 cup light corn syrup
- Dash salt
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 10 to 12 Popsicle sticks
- 10 to 12 medium tart apples, washed and dried
- 1 cup salted peanuts, chopped
- 1. In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
- 2. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.
1 each: 526 calories, 17g fat (7g saturated fat), 32mg cholesterol, 231mg sodium, 94g carbohydrate (82g sugars, 4g fiber), 6g protein.
Reviews for Carnival Caramel Apples
"I made this today as a trial run for a fall festival chutch fundraiser... the texture is sorta lumpy... what could I have done wrong? I followed the instructions or thought I did ;-)"
"The caramel tasted amazing and the apples look just so beautiful, but I think I lost a filling biting into them, I must have done something wrong:( any suggestions, or is this how they are suppossed to be? super fun making them though, used a candy thermometer and all seemed perfect just texture not right."
"Have used this recipe for years with no failure! LoveThis Time Of The Year!To Smithian. Making caramel is easy if you follow the directions. Plus, always wash apples with hot water to remove any wax they may have on them from processing. If not, thecarmels won't stick right! Just a note. Good Luck! Give it another try! Patience-Youll get it!"
"Absolutely loved this recipe! I make caramel apples every year and this recipe really has the richest tasting caramel yet! It's really important that you let the caramel boil for several minutes before adding the sweetened milk. Then let it lightly boil after you add the milk until it reaches your desired temp. I didn't quite let it get to 248 because it started browning before then. I made 2 batches and they both turned out wonderful!! Really helped to spray the paper with cooking spray to keep them from sticking too."
"Made these last night. The caramel was a bit stiff, but I'll adjust the cooking temperature next time. Everybody loved the apples!!In response to the one-star review below - you need to be careful when making caramel that it doesn't drop below the boiling point as you are adding the Milk/Cream. I've had that happen before and it ruins the caramel. You just have to throw it out and start over. At least that is my experience. :)"
"We tried this recipe again with much better results. We cooked the caramel to 220? instead of 248?. It was not as thick but we let it cool for a minute or two before dipping the apples."
"I had never made caramel before, but I followed these instructions and it turned out great! It took me a while to get it to the "firm ball" stage (I didn't have a thermometer so I looked up instructions for testing for "firm ball" stage) -- but the apples look perfect. Maybe I was just shy to heat it too fast. I used dark brown sugar, which has a little more of a molasses taste and makes darker caramel -- for a more run-of-the-mill caramel apple you may want to use light brown. Thanks for the great recipe -- much more fun than unpeeling all those stupid little store-bought caramels!"
"This does not even deserve a star it was liquid it never set up it wouldnt stick to the apples nothing just a gritty runny sauce not even thick enough for dipping or anything"
"I have been looking for a "from scratch" caramel apple recipe for ages now and this one is above my expectations. It was easy and the end result were delicious caramel apples that were gone in a flash!. I will definitely be using more of your recipes! Thanks."
"This caramel is AMAZING. It's exactly what I was looking for. I wanted to dip fruit instead of make caramel apples so I did not cook it to 248 degrees (more like 200) & it is the most perfect consistency for dipping. YUM!!! Will make again & again."
"I loved making these they were delicious"
"This was the easiest caramel apple recipe ever with superb results. I also only let my candy thermometer reach 240 as it was the perfect consistency ."
"O MY GOSH, ARE THESE EVER GOOD AND THEY REALLY WENT FAST, BUT THE FAMILY STILL WANTED MORE.MY FIRST EXPERIANCE MAKING CARAMEL, HOW EASY IT WAS. I TRIED TO BUY CARAMEL AT THE STORE, THE PRICES WERE OUT OF SIGHT AND SKY HIGH.I WILL MAKE THEM WITH THIS RECIPE FROM NOW ON."
"it taste really good"
"First time making caramel, and these turned out perfect. The apples were shiny and just the right texture. Will certainly be making again."
"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!"
"Grandkids and adults loved it!"
"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!!"
"very easy and good"
"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"
"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."
"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!"
"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."
"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."
"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!"
15 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
"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"
"I let the caramel set for a while then dip them in chocolate."
"I have a question how would you go about dipping them in chocolate's after the carmel"
"This recipe is so delicious- it is exactly as the name describes! Year after year it is a repeat........especially when fall arrives"