Caramel Apples
Learn how to make homemade caramel apples with caramel that won't slide down the apple and is soft enough to bite into with the caramel apple recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.
Equipment
- thick bottomed heavy duty pot 8 quart minimum
- sticks for apples
Ingredients
- 9 medium sized apples
- 340 grams evaporated milk
- 240 grams heavy cream
- 340 grams sugar
- 4 grams salt
- 113 grams butter
- 285 grams brown rice syrup can be swapped for corn syrup, but increase final cook temp to 246F
Instructions
- Prepare apples by sticking stick into the stem section.
- Add all ingredients except apples to a large, thick bottomed pot.
- Cook on high until temperature reaches 244F, stirring the entire time.
- Turn off heat. Dip apples one at a time, allowing the caramel to drip off the bottom before placing it on parchment paper.
- Place on parchment paper. Cool for 4 hours. Seal in airtight container. Does not need to be stored in the refrigerator.
Video
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