- 8 medium Red Delicious apples
- 8 Popsicle sticks
- 2-1/4 cups packed brown sugar
- 3/4 cup butter, cubed
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup dark corn syrup
- 1/2 cup maple syrup
- 1-1/2 teaspoons molasses
- Dash salt
- 1/2 teaspoon vanilla extract
- Chopped salted peanuts and red-hot candies
- 4 ounces white baking chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- Wash and dry apples; remove stems. Insert Popsicle sticks into bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.
- In a large heavy saucepan, combine the brown sugar, butter, milk, corn syrup, maple syrup, molasses and salt. Stir with a wooden spoon over medium-low heat until sugar dissolves. Bring to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
- Dip apples, one at a time, into caramel and then into an ice-water bath for 1-2 seconds to set caramel. Dip apples in peanuts; place on the buttered baking sheet. Press red-hot candies onto apples as desired.
- In a microwave, melt white chocolate; stir until smooth. Transfer to a small resealable plastic bag; cut a hole in a corner of the bag. Drizzle over apples. Repeat with semisweet chocolate. Decorate with additional nuts and candies as desired. Let stand until set. Yield: 8 caramel apples.
Reviews for Party Caramel Apples
"This is the best caramel apple recipe ever! Store bought caramel does not even begin to complete with the rich, creamy caramel this recipe makes. I live at a high altitude, so I tested the boiling point of my thermometer & then adjusted the recipe accordingly. Worked perfect! I'll be making these every fall for sure."
"This recipe worked great and was also delicious drizzled over pretzels. I will use it again."
"I don't give a lot of 5 star reviews, but these were perfect! Not too hard, not so soft that they slid off the apple. My only change to the recipe, is that I do not like Red Delicious for caramel apples - they are too sweet and get mushy. I prefer a slightly more tart, firm apple. I used a Fuji (which was fine), but I think that a Jonagold, Pippin or Pink Lady would probably be even better. The quality of the apple counts!! Otherwise, excellent recipe! I also only use either Ghirardelli chocolate, or in a pinch I'll grab a Belgian (Kroger has their own Belgian brand that's pretty decent) or Hershey's. Thanks for the recipe...it's a keeper!"
"These are the best caramel apples ever. Really. Ever. The caramel is just slightly chewy, not too hard and not too soft. It sticks to the apple when cooled slightly before dipping apples, then dip in an ice water bath and refrigerate immediately. After caramel was set we added the drizzled chocolate and dipped in toffee bits. And it tastes Heavenly. I will make these again next year for sure."