Description
Crisp apples coated in rich homemade caramel, creamy milk chocolate, and crunchy chopped peanuts. These indulgent caramel apples are perfect for fall gatherings, parties, and dessert trays.
Ingredients
8 large apples
8 popsicle sticks
1 cup (2 sticks) salted butter
2 cups packed brown sugar
1 cup light corn syrup
14 ounces sweetened condensed milk
2 tsp vanilla extract
2 cups milk chocolate chips
1 cup chopped peanuts, optional
Instructions
- Heavily butter a baking surface or line it with parchment paper and set aside. Clean and completely dry the apples, then firmly insert a popsicle stick into each apple.
- In a 2-quart heavy saucepan, combine the butter, brown sugar, light corn syrup, and sweetened condensed milk. Bring the mixture to a boil over medium heat.
- Continue cooking and stirring until the caramel reaches 248°F on a candy thermometer, or the firm-ball stage, about 30 to 40 minutes.
- Remove the caramel from the heat and carefully stir in the vanilla extract.
- Working quickly, hold each apple by the stick and dip it into the hot caramel, turning until evenly coated. Place the coated apples on the prepared surface and allow the caramel to begin setting.
- Place the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring thoroughly after each interval, until melted and smooth.
- Dip each caramel-coated apple into the melted milk chocolate, turning as needed to evenly coat the exterior.
- Immediately sprinkle the wet chocolate with chopped peanuts, if using, so they adhere to the coating.
- Return the finished apples to the prepared surface, then refrigerate until the caramel and chocolate coatings are firm before serving.
Notes
Use firm, crisp apples, preferably with a slightly tart flavor to balance the sweet caramel and chocolate.
Make sure the apples are thoroughly cleaned and completely dry before dipping so the caramel adheres properly.
Have the apples and toppings prepared before cooking the caramel because the caramel sets quickly as it cools.
Peanuts can be omitted or replaced with crushed cookies, pretzels, or another crunchy topping.
Milk chocolate can be replaced with dark, semisweet, or white chocolate.
Store finished caramel apples separated from one another in a covered container in the refrigerator.
Do not reheat the finished apples because heat can melt the chocolate and soften the caramel.
For serving, the apples can be cut around the core into wedges using a sturdy, sharp knife.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 880 kcal
- Sugar: 115 g
- Sodium: 390 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 132 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 75 mg
