- 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
- 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.
Reviews for Sweet Shoppe Caramel Apples
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"I was very disappointed in these. I had the same experience as the review from lorilynced. The caramel hardened to rock and you could not bite it off the apple. It shattered when I tried to slice them. I highly recommend the Carnival Caramel Apples on this site. I should have made them the first time but I didn't have all the ingredients in the house so I decided to give this one a shot. After all the expensive ingredients and and hour over the hot stove! And I am not a novice baker. Please don't waste your time!"
"One other thing, the apples work out great if you first calibrate your thermometer for your altitude. I am guessing that the problem the other reader had with the recipe was for this reason.I have made this recipe twice--first time it worked using canned evaporated milk instead of half and half, but the second time it did not work, as I put part whipping cream in. It tasted great but would not stay on the apple. The first time was perfect."
"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."
"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."