Caramel Apples

Making caramel or candied apples at home might seem like a daunting task, but it doesn't have to be! With our simple step-by-step instructions, you'll quickly master this classic and festive fall treat.

Start by placing popsicle sticks or whatever other implements you might be using into the tops of the apples, right where the stem would attach. Then chill in the refrigerator until ready to use (the caramel will set up more quickly on cold fruit).
      

Make the Caramel

Making caramel sauce is supposedly one of the most difficult, finicky tasks in the pastry kitchen. It's true that you can't take your eyes off of it, but as long as you watch it closely you can master homemade caramel.
First, choose a heavy, flat-bottomed saucepan (don't use nonstick for this), and make sure your pan is spotlessly clean — otherwise you will end up with a recrystallized, clumpy mess. Place all of your ingredients into the bottom of the pan. Some caramel recipes are pure sugar while others call for a mix of granulated sugar, corn syrup, and other ingredients. However you like yours, stir as little as possible during the cooking process. It's fine to scrape down the sides a bit with a spatula to avoid sugar burning on the side of the pot, but otherwise leave it alone as much as possible.

Finish the Caramel Sauce

There are two types of caramels: wet and dry. To make a coating that will set nicely, stick with a dry caramel (meaning no water is added to the pan during cooking). Wet caramels are equally delicious, but better used to make sauces that remain in a liquid-like state.
Once your caramel sauce has reached a deep golden brown color and has started to smoke or foam just the tiniest bit, it's done. Pull it off the heat and add a few drops of vanilla extract, a dash of salt (to balance all that sugar), butter, and perhaps just a dollop of heavy cream to give it added richness and a velvety texture. Check out the recipe below for exact instructions.

Dip Apples in Caramel

Pour the warm caramel into a wide, shallow bowl. Holding the stick, swirl each apple, one by one, into the caramel, making sure to get an even coat around the whole apple. Try to get a relatively thick coat so the apple skin isn't visible through the caramel layer, but allow any globs or excess to drip off before setting the apple down.

Set On Parchment, Wax Paper, or Prepared Pan

Once each apple is covered in caramel, place on a prepared piece of parchment paper, wax paper, or a baking sheet coated in nonstick cooking spray.

Allow Caramel to Set

The caramel may take awhile to set at room temperature. To speed things up, put the apples in the fridge to chill. This is easiest if you've set them on a baking sheet coated with nonstick cooking spray or covered in wax or parchment paper so you can move the whole batch in one go.

From: Delish.com/ Posted by Mags