Favorite Caramel Apples

Favorite Caramel Apples
124
12 Reviews
Homemade caramel apples - a harvest time favorite recipe.
20 min
Prep Time
50 min
Total Time
10 apples

Ingredients

1 cup
finely chopped salted peanuts
1/2 cup
Land O Lakes® Butter
2 cups
firmly packed brown sugar
1 cup
light corn syrup
Dash salt
1 (14-ounce) can
sweetened condensed milk
1 teaspoon
vanilla
10
tart apples, washed, dried

Directions

  1. Butter waxed paper; set aside.
  2. Place peanuts into bowl. Set aside.
  3. Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Stir in sweetened condensed milk. Continue cooking, stirring occasionally, 20-25 minutes or until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F. Remove from heat; stir in vanilla.
  4. Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto prepared waxed paper.

Recipe Tips

Nutrition Facts (1 apple)

Calories
620
Cholesterol
35mg
Carbohydrates
111g
Protein
7g
Fat
19g
Sodium
240mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

Hi Mary, sorry to hear you had some issues with the caramel apples. When dipping them in the hot caramel, it's important to dip slowly and completely. If you push the apples into the caramel too quickly, this can cause the air bubbles you are describing. Hope this helps!

Rating

We love this recipe but for some reason this year my caramel apples formed bubbles. I don't know what went wrong. I followed the recipe!

Test Kitchen Comment
From: mallory
Hi Mary, sorry to hear you had some issues with the caramel apples. When dipping them in the hot caramel, it's important to dip slowly and completely. If you push the apples into the caramel too quickly, this can cause the air bubbles you are describing. Hope this helps!
Posted November 04, 2015

Rating

Hi Linda, we haven't tried this in the Test Kitchens yet. Caramel is a tricky thing to keep at exactly the right temperature, so we would caution against doing this. However, if you do try, we would love to hear how it turns out for you. Good luck!

Rating

I will be making this recipe for a carnival. I have so many questions... Can I put this cooked caramel into a crock pot and on low or high. I have a thermometer so I want it at a constant 200 degrees... right? Or, should I put the cooked caramel into an oven/crock pot liner bag and put water into the bottom of the crock pot to keep it at temperature? I will have to try it I guess unless some one has already done this?

Test Kitchen Comment
From: mallory
Hi Linda, we haven't tried this in the Test Kitchens yet. Caramel is a tricky thing to keep at exactly the right temperature, so we would caution against doing this. However, if you do try, we would love to hear how it turns out for you. Good luck!
Posted August 31, 2015

Rating

The Caramel tasted delicious. I made it exactly as the recipe stated. It did not take as long to cook as the caramel as the directions stated. That is probably because I used a pot with a not-so-thick bottom which caused my caramel to burn a little. No fault to the recipe. Will definitely be my go to recipe for caramel!

Rating

This recipe is the best I've found! The caramel comes out perfect and tastes professional. Just as good as you would find in places like Rocky Mountain Chocolate Factory. So good! I made mine with a variety of toppings and they all came out beautifully. I would recommend keeping the apples in the fridge after they're done and covered in toppings, that way the caramel won't melt off from the heat. I refrigerated mine and they stayed nice and firm. Also, don't wrap them in plastic wrap until they have cooled COMPLETELY. Otherwise, you will have the same issue as Amanda.

Rating

This recipe is delicious! By far the best recipe that I've found. I would have given it 5 stars, but my caramel melted off the apples :( I cooked it to 240 so it wouldn't be so hard and it stuck to the apples like a dream. Then I covered the pan with the finished apples loosely with plastic wrap before turning in for the night. This morning I go to check on them and the caramel is still on the apples, but it's a wet, soupy mess. The toppings are in place, but the caramel is literally dripping out in between. Should I have let the apples sit out without covering them? Any one have any idea why this happened?

Rating

i lov it :) lol and only 14years old

Rating

I made these for Halloween, they tasted terrific. They only covered 6 apples and if you cook this to the 245 degrees as stated it is sooo hard you can't bite it!! That is my only complaint, I cooked these exactly to the instructions. I will make again but change the cooking time, it also will burn easily if you don't have a heavy bottom pan.

Rating

I started my business with this recipe, So easy to follow caramel comes out perfect everytime.

Rating

good and easy recipe.

Rating

Best I ever tasted!!!!

Rating

Easy and Awesome!

Rating

The BEST carmel apple!!!!

Rating

a classic recipe..

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