Why doesn't caramel stick to apples?

Caramel doesn't stick well if the apples aren't properly cleaned and chilled. Always wash the apples to remove any wax, dry them thoroughly, and chill them in the refrigerator for at least 30 minutes before dipping.

Which apples are best for apple pie?

Granny Smith apples are a popular choice due to their tartness and firm texture, which holds up well during baking. Honeycrisp and Braeburn apples are also great options.

Should apples be cold before dipping in caramel?

Yes , apples should be cold before dipping in caramel. The cold temperature helps the caramel to set more quickly and adhere better to the surface of the apple .

What is the difference between candied apples and caramel apples?

Candied apples are coated in a hard, brittle candy shell made from sugar syrup. Caramel apples, on the other hand, are coated in a soft, chewy caramel .

Apple Pie Caramel Apple: A Showstopping Fall Treat

Name: Delicious Apple Pie Caramel Apple: A Showstopping Dessert
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 6 medium apples (Granny Smith, Honeycrisp, or Fuji work well); 6 sturdy wooden sticks; Parchment paper; 1 cup (2 sticks) unsalted butter; 2 cups granulated sugar; 1 cup light corn syrup; 1 cup heavy cream; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup crushed graham crackers; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves

Description

Crisp apples dipped in rich homemade caramel, then rolled in a warm apple pie spice coating of graham crackers, cinnamon, and sugar. A showstopping fall dessert perfect for parties, holidays, or gifting.

Ingredients

Apples

6 medium apples (Granny Smith, Honeycrisp, or Fuji work well)
6 sturdy wooden sticks
Parchment paper

Caramel

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup light corn syrup
1 cup heavy cream
1 teaspoon vanilla extract
½ teaspoon salt

Apple Pie Coating

1 cup crushed graham crackers
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

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Instructions

Wash, dry, and chill apples for 30 minutes. Remove stems and insert sticks. Line a baking sheet with parchment.
In a heavy saucepan, melt butter. Stir in sugar and corn syrup. Cook until boiling.
Attach a candy thermometer and cook without stirring until 245°F (firm-ball stage).
Carefully stir in heavy cream, vanilla, and salt. Mix until smooth.
Dip each cold apple into hot caramel, letting excess drip off.
Immediately roll in apple pie coating mixture, pressing gently to stick.
Place on parchment-lined sheet. Chill for 30 minutes to set.
Serve whole or sliced, or wrap individually for gifts.

Notes

Cold apples help caramel set quickly.

If caramel is too soft, it didn’t reach the right temp. Too hard? Overcooked.

Add nuts, coconut, or a drizzle of chocolate for variations.

Best enjoyed fresh, but keeps up to 3 days in fridge.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop + Assembly
Cuisine: American