There are lots of Caramel Apple options out there, here are our faves!
Dipping Caramel Recipe
- 1 c. Sugar
- 1c. Heavy Cream
- 1 T. corn syrup ( we used light, but if you want a deeper brown color, use dark)
- 3T unsalted BUTTER (no substitutions)
Combine all ingredients into a heavy, medium sized saucepan. Place on Med high (my knobs go lo-10 and I put on 
and bring to a boil. Stir occasionally and boil for about 12-15 minutes until thick and slightly darkened.
The caramel is pretty light, but trust me… OH SO GOOD.
The Technique. . .
To dip your apples, wash, dry, and stick them.
Dip the apples into the caramel and let the excess drip off. Scrap the bottom against the side of the pan, and place onto parchment or foil that has been sprayed with some PAM. At this point, you can dip into cinnamon sugar or another light flavoring. Heavier items should wait till the caramel has set a little, otherwise, it will all just fall off the apple.
For things like nuts, pretzels, and cookie bits, just wait about 10 min. then gently roll into the item. For double dipped caramel or chocolate…
Put in fridge to set for 1-2 hours. At that point you can dip into an new batch of caramel or into chocolate. You can also drizzle chocolate at this time. Put back in fridge to set… and eat!
