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Apple Pie Caramel Apples

by Laura

I have shared recipes and tip for caramel apples before. However, today we are taking those apples to a gourmet level with apple pie caramel apples. Before you make these, be sure to get a look at my tips on how to prep your apples before you dip them in the caramel. These tips will make you successful at making a perfect caramel apple.

We are going to start with a base of homemade caramel. I took my caramel recipe and did a swap on a couple of the ingredients. I swapped the brown sugar for dark brown sugar. Then instead of using dark corn syrup, I used regular corn syrup. It was a delicious result to coat these apples in.

You want to work fast while you coat the apples in the caramel. If the caramel does start to thicken as you get to those last couple of apples, just place the caramel back on the heat for a minute to warm it and thin it.

After the apples are coated in the caramel, I place them in the fridge while I melt the chocolate. Once the chocolate is melted, I pull the apples out of the fridge and they are ready to be dipped. I dip the apple the immediately sprinkle cinnamon and sugar over the chocolate.

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Apple Pie Caramel Apples | realmomkitchen.com

Apple Pie Caramel Apples


  • Author: Laura

Ingredients

Scale
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 cup butter
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla
  • 6 granny smith apples
  • 1/2 sugar
  • 1 Tbsp cinnamon
  • 1 (10 oz) pkg Giradelli white melting wafers

Instructions

  1. In a 3 qt saucepan, add sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until boiling. Then allow to boil for 4 minutes WITHOUT stirring.
  2. Reduce heat to medium low and mix in the sweetened condensed milk. Using a candy thermometer, cook until it reaches soft ball stage (see note to figure out proper temperature to reach soft all stage where you live. For where I live in the Salt Lake Valley it’s 230 degrees).
  3. Remove from heat and mix in the vanilla.
  4. Line a baking sheet with parchment paper. Dip each apple into the hot caramel to coat. Let excess drip off.  Place on parchment paper. Once apples are all coated. Place in the refrigerator.
  5. In a bowl, mix the sugar and cinnamon together.
  6. Melt the white melting wafer according to package directions. Pull apple from the fridge. Dip each apple in the melted white wafer and sprinkle with cinnamon sugar. Allow chocolate to set. Makes 6 apples.

Notes

To figure our the temperature for soft ball stage where you live, test the thermometer by putting it in a pot of water. Bring it to a boil. If it boils at 212 degrees then you would bring it to 238 degrees for soft ball. Add just the temperature up or down by what temperature the water boils at.

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1 comment

Autumn Brooke September 14, 2021 - 9:21 pm

You are not kidding, these really do look gourmet. I love the addition of the white melting wafers.

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