I thought I was doing all of the right things: I didn't stir the sugar as it cooked (which causes graininess), I cooked it on the right heat levels (so it didn't burn), and I was checking the temperature with both a candy thermometer and instant read thermometer.īut each time, I must have done one little thing wrong. It looked light golden in the finished product but after drying on the apples it was cloudy-off white. The second batch didn't caramelize enough and had very little flavor.The first batch completely crystallized without turning into caramel.I managed to mess each one up a different way: I know this from making it three times in a row, in my own at home. It seems simple enough, but making caramel without corn syrup is incredibly difficult to get right - unless you're a professional.

I took extensive notes and will share that in another article. This is the type of caramel I made alongside Sweet Bee's Jessica Ellington in her caramel apple cooking class. This is considered the best way to make caramel as the flavor comes from actually caramelizing the sugar.

Melted caramel candies (I didn't test this method)Ī caramel apple recipe without corn syrup consists of a small amount of water, a lot of sugar, a pinch of salt, and heavy cream.

Caramel with corn syrup (best for home cooks).Caramel without corn syrup (like pastry chefs make).There are 3 types of homemade caramel apple recipes: Let's look at the hardest part first, how to make the caramel sauce. It comes down to using an easier recipe, knowing what to do and what not to do. But this has helped me figure out how to make caramel apples reliably, without problems. (A bit embarrassing for someone who works with food for a living!). A lot can go wrong when making the caramel - it might not caramelize enough (causing a bland flavor), burn, turn grainy, fully crystallize, not be stiff enough, be too stiff, not stick to the apple, fall off the apple, or totally harden on the apple.Īfter a lot of testing, I've encountered most of those problems. It's the execution that's a bit challenging. Dip cold apples in the caramel, and then toppings. Let the caramel cool to 200☏ (or 185☏ if it's too thin).Make the caramel dipping sauce, which requires precise temperature monitoring.This is still required for farmers market and home grown apples, since apples naturally have a waxy finish. Dip apples in boiling water for 5 seconds to remove wax.If you're wondering how to make caramel apples, the concept is easy: Do caramel apples need to be refrigerated?.Making caramel: temperature and thermometers.The article is admittedly quite long, but I included everything I could think of to help you could enjoy homemade caramel apples this fall. This recipe uses corn syrup to ensure a smooth consistency and brown sugar for a richer flavor. This article shares my experiences, the wisdom from the pastry chef, and a caramel apple recipe that is tasty, easy and reliable. I spent countless hours testing recipes at home, making caramel apples alongside a pastry chef, and noting all the mistakes I've made along the way (there's a lot!). Homemade caramel apples have a rich, gooey caramel coating, unlike store-bought options that are hard and taste waxy.Ĭaramel is notoriously fussy, so I wanted to make an easy caramel apple recipe. Nothing brings out autumn vibes like a caramel apple.

Caramel apple color