Homemade caramel apples - a harvest time favorite recipe.
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1 cup finely chopped salted peanuts
1/2 cup Land O Lakes® Butter
2 cups firmly packed brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
10 tart apples, washed, dried
Butter waxed paper; set aside.
Place peanuts into bowl. Set aside.
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.
Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto prepared waxed paper.
Explore reviews fromour online community
Love the taste of the recipe. I have tried this recipe many times and have just sliced the apples and dipped them in the caramel because the caramel never stays on the apple. Anyone else have this problem or does anyone know what to do to make the caramel stay on the apple. Followed directions to the letter even tried reducing the temperature to 240 as suggested but still will not stick to the apples. Would love a solution if any of you know of one. Fantastic taste!!
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!
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!
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?
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!
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!
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.