For the love of caramel…
Wow…that is the first word that comes to mind when I describe these delicious caramel apples.
Earlier this week I did a post on a healthier caramel corn that is made with GMO-free corn and is made without corn syrup, refined sugars or unhealthy fats. Sound interesting? Head on over HERE to check out this great recipe!
When I was making this homemade caramel for the caramel corn, I immediately knew that I was going to tackle caramel apples next. I mean why not carry the caramel theme all week long right? 🙂
Tips to ensure good caramel apples!
So for this recipe, I wanted to create more of a candy/caramel apple.
In order to create a delicious caramel apple, it takes a little time on the stove to reach the desired temperature (248°F) to create a delicious, rich caramel.
It is not hard to make caramel apples, it only takes about 20 minutes…but it takes some patience and you can’t rush making caramel or it will burn.
A simple easy caramel dip might be the answer for you!
If you are wanting to make a simple caramel dip, rather than a caramel apple, be sure to check out my 3 ingredient 3-minute caramel recipe!
Just slice up your apples and dip them right into the caramel dip…yum!
Substitutions most likely won’t work in this recipe!
There are a couple of key things I want to note about this recipe. I am not sure how substitutions would work for this recipe.
- The heavy cream could be substituted out for half and half and maybe even coconut milk (however I have not tried that yet).
- The sweeteners are kind of important to create a great caramel. Organic Sucanat Brown Sugar is the sweetener I choose because it has a terrific caramel flavor already and it is the most natural, unrefined brown sugar option.
- I am not sure that stevia or even coconut sugar would work for this. I have a hard time getting coconut sugar to dissolve (even in hot water), so for me I didn’t even try that.
- Now typically I encourage everyone to use Raw Honey, but there is no need for it in this recipe, just use regular honey. You will be boiling this mixture for 10-12 minutes and raw honey certainly wouldn’t be raw after heating it for that long.
- Another thing to note is that once the caramel is ready, work fast. It cools quickly and will thicken making it a little more difficult to work with. Don’t worry about a perfect looking caramel apple. If you notice on mine, I have caramel everywhere. It is ok, that is what makes them so irresistible!
Enjoy this treat and let me know if you should have any questions in the comment section below the recipe!
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Description
Here is a healthier version of a favorite fall time treat, the caramel apples!
Ingredients
- 6–8 small apples
- 1 cup heavy cream
- 1/2 cup sucanat
- 1/2 cup honey
- 1/4 tsp unrefined sea salt
- nuts of choice (optional)
- popsicle sticks or lollipop sticks for apples
- muffin liners to set your caramel apples in
Instructions
- Refrigerate your apples for several hours. Having very cold apples will help your caramel stick to the apples.
- In a heavy saucepan over medium heat, heat up cream to just before it starts to boil (when the bubbles just start to form on the edge of the pan).
- Add honey, sucanat and salt and stir to dissolve and bring to a boil stirring continuously.
- Stirring continuously, allow to boil for about 10-12 minutes (you want the thermometer to read 248º F). You must continuously stir or your caramel will burn. Do not stop stirring the entire time!
- Once the temperature has reached 248º F, carefully put the pan into an ice water bath (ice water in a large bowl) being very careful not to get any water into the caramel and pan. This stops the caramel from cooking any longer.
- Leave in the ice water bath and stir until it thickens slightly (about 10-15 seconds).
- Remove apples from refrigerator.
- Place sticks into apples and dip your first apple into the caramel coating the apple as quickly as possible.
- Put the caramel apples into the muffin liners and allow them to set.
- Work fast, the caramel can thicken up quickly. If it does, put it back onto the burner for about 10-15 seconds to thin it out a bit.
- Do remaining apples and enjoy! Apples are best eaten right away!
FAQs
The apple you are eating provides numerous healthy benefits you won't get from other sweet treats like candy and cookies. In addition, caramel apples offer protein, antioxidant phytonutrients, and dietary fiber. The average caramel apple has 160 calories and about 28 grams of sugar.
What are the best apples for caramel apples? ›
For dipping in caramel, we recommend the ever-loved Granny Smith, which offers the right amount of tartness to offset the sweetness of caramel hausarbeit schreiben lassen kosten. New, up-and-coming apples for making caramel apples include: Pink Lady, Honeycrisp, and SweeTango®.
How do you keep caramel apples from browning? ›
To prevent browning, sprinkle the caramel apple slices with lemon juice. Make sure to wrap any unconsumed slices in cellophane and refrigerate; though leftovers are rare when serving Mrs Prindables Gourmet Caramel Apples!
Why won't my caramel stick to my apples? ›
Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off.
What is the healthiest apple in the world? ›
Red Delicious
According to the Journal of Agricultural and Food Chemistry, certain compounds (polyphenolic) found in apples may play a big role in human health. Studies show that Red Delicious apples are higher in these compounds than many other types and the vast majority of nutrition lies in the skin of the apple.
Should you keep caramel apples in fridge? ›
For store-bought apples, if you don't plan on eating them right away, it's best to keep them in their original container and put them in the fridge. In general, caramel apples can last for up to one week when refrigerated. The same goes for homemade caramel apples.
What is the difference between a caramel apple and a toffee apple? ›
Caramel is also made from sugar but with the addition of butter and cream, which creates a soft, chewy coating around the apple that doesn't harden. A lot easier to bite for little teeth (or old!). Toffee, on the other hand, is predominantly made with sugar which results in a hard crack coating around the apple.
How do you thicken caramel for caramel apples? ›
To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.
How do you wash apples before making caramel apples? ›
Soak the apples in hot tap water (can add 1 tablespoon lemon juice or vinegar) for 1-2 minutes (if the water is too hot, the apples can cook/soften, so just give them a good, quick soak). Scrub the apples very thoroughly with soap (or a fruit wash) and hot water to completely remove the wax from the apples.
What is the shelf life of a caramel apple? ›
How long are Caramel Apples good for in the fridge? When chilled, our Caramel Apples will be delicious for up to three weeks. Whenever you want to enjoy one, simply remove it from the fridge and let it return to room temperature before slicing and serving.
The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.
Why did my caramel melt off my apple? ›
(3) Refrigerate your apples before dipping. Cold apples help the caramel set quickly. (4)Dip when the caramel is less than 180 degrees. Any hotter and the caramel will run right off the apple.
Why are my caramel apples sticky in the fridge? ›
cold apples + hot caramel = condensation. This causes a sticky mess. The "theory" behind this is the caramel will set up faster on a cold apple, but if you are dipping a thin layer on the apple to begin with, it's not going to retain that much heat and the caramel will set up.
How do you keep air bubbles out of caramel apples? ›
Maintain caramel in the 160°-180° range, stirring sparingly to minimize air bubbles. Insert stick into stem of apple being careful not to pierce through the bottom.
What is the best way to package caramel apples? ›
If selling or giving your delicious candied apples away, it is advisable to place the apples in their own individual plastic bags or polypropylene bags and tie them off with a festive ribbon or twist tie.
Are the apples at McDonald's healthy? ›
McDonald's Apple Slices are a wholesome, tasty side made from real apples. Specially selected varieties mean our apple slices are always crisp and juicy, making for a tasty snack with 15 calories per labelled serving. Enjoy it as a Snack or Side to your meal!
Is caramel good for you? ›
Caramel contains tryptophan, an amino acid that is known to promote relaxation and reduce stress. When you eat caramel, the tryptophan is converted into serotonin, a neurotransmitter that regulates mood and promotes feelings of well-being. Caramel is rich in glucose, which is essential for brain function.
How are you supposed to eat a caramel apple? ›
Cut your caramel apple into pieces
Whether you opt for a plain caramel apple or one coated in sprinkles or cookie crumbles, the best way to indulge in this tasty treat is by cutting it into easy-to-eat slices.
What are the sweetest healthy apples? ›
If you have a sweet tooth, you're going to want to head over to the other end of the scale where you'll find the Fuji, Honeycrisp, Ambrosia™, Gala, Golden Delicious, and Red Delicious apples. These sweeter apples contain more natural sugars and can hide any tart flavors even if they are more acidic!
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