This is the caramel apple recipe that I use for my business Kwoka Caramel. To learn more visit www.kwokacaramel.com
Ingredients
- 8-9 cold apples (dewaxed)
- 1 and 3/4 cups heavy cream
- 1 cup light corn syrup
- 2 cups packed light or dark brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Instructions
Add all of the ingredients except the vanilla extract to a heavy-bottomed saucepan.
Place the pan over medium heat, stirring frequently until the butter melts and the sugars dissolve. Once the mixture comes to a gentle boil, stop stirring. Cook until the caramel reaches 245-248°F (118-120°C) on a candy thermometer. Remove from heat and stir in the vanilla bean extract.
Allow the caramel to cool for 8-12 minutes. Hold the apple by the stick. Tilt the pot and rotate the apple slowly. Lift and allow the excess caramel to drip off. Place on parchment or a silicone baking mat.
Topping Options
Before the caramel sets, you can roll the apples in:
- Toasted pecans
- Peanuts
- Mini chocolate chips
- Crushed cookies
- Sea salt
- Chocolate drizzle after the caramel has cooled
Store the apples in the fridge for up to a week.
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