Caramel covered apples are a signature autumn treat. Perfect for a Halloween Haunted House, spooky dinner party or a small group of trick-or-treaters, these sweet and sticky treats are an all-time favorite for kids and adults alike and are pretty darn easy to make at home! While chocolate or caramel covered apples dipped in coconut flakes, chopped nuts or sprinkles, are great for the kids, why not try a more sophisticated combination? Salted caramel is a newfound classic: rich and buttery, the salt only serves to enhance the natural sweetness of the caramel. A perfect grown-up version of this favorite fall treat is easier than you think, and much more satisfying than the store-bought version.
Salted Caramel Apples
- 4 apples, washed and stems removed
- 1- 1 1/2 cups Basic Caramel Sauce, warm
- Fleur de Sel or food-grade rock salt
- Lollipop sticks
Insert lollipop sticks through top of apple, where the stem used to be. Pour caramel sauce into a bowl (or a double-boiler set over very low heat).
Dip apples into the warm caramel sauce, coming about halfway up the side of the fruit, allowing excess caramel to drip back into the bowl. Set dipped apples on a plate covered with parchment or wax paper. Sprinkle the apples with salt, approximately 1 tsp per apple, or to taste. Chill in the refrigerator for 20-30 minutes. Remove and enjoy!
Basic Caramel Sauce
Yields 2 Cups
- 2 cups refined, white sugar
- 1 2/3 cups heavy cream
- 2 Tbsp salted butter
Please see notes and tips below!
Pour the sugar into a large (minimum 6 quart) heavy-bottomed pot over medium heat, smoothing the sugar into a uniform layer. Allow the sugar to cook, untouched, until the edges begin to melt and liquefy.
Using a heatproof spatula (silicone works well), gently begin to stir the sugar, folding the melting sugar from the edges into the center. The sugar will begin to form little balls like really rough sand, this is fine. Keep stirring until the whole mixture turns a deep amber color, almost a chestnut color, and begins to smoke.
When the color is dark enough (but not burnt) and the caramel is barely beginning to smoke, remove the pot from the heat and quickly pour the cream through a sieve into the pot. The caramel will bubble up incredibly, so if you have an oven mitt for your whisking hand, this is the time to wear it. Whisk the cream into the caramel until you have a uniform mixture, stirring with a spatula occasionally to make sure the sauce is completely smooth.
Add the butter, stirring until completely melted and incorporated. Serve warm.
Making caramel is incredibly: easy, hot, sticky. This is not a job for little helpers.
Wear long sleeves, tie your hair back and use oven mitts over potholders if at all possible.
- Keep a large bowl of ice water nearby, should any caramel splatter onto your skin!
- Use a large pot (at least 6-Quarts) with a heavy bottom; a Dutch Oven is perfect, but do not use anything with a non-stick coating (i.e. Teflon).
- If you burn the caramel, cut your losses and start over. There isn’t a good way to rescue burnt sugar.
- Kelsey Ganes