Making caramel apples can be a fun fall weekend activity with the family, whether it’s just you and your spouse or you have a few kids to help out. You’ll not only enjoy the adventure of making them together, but the treat after you’re done! As a bonus, if you need a snack to bring to a child’s field trip or church event, these always go over well.
First, you’ll need 8-12 small, cold green apples (stick them in the fridge beforehand) and popsicle sticks. Remove the stems from the apples and insert the sticks. Return the apples to the fridge.
Gather your ingredients and tools: 1/2 cup water, 1 1/3 cup sugar, 1/2 tsp salt, 1 cup plus 2 TBSP heavy cream (chilled), saucier, thermometer, parchment paper, cutting board
Next, start on the caramel:
1. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes. Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F (121°C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212°F (100°C).
2. Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.
If you want to get fancy, you can add nuts, sprinkles, or any other kind of decorations you like after dipping the apples, then set them on the parchment paper. Enjoy!