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A classic autumn treat! Crisp, tart apples are dipped in a rich, buttery homemade caramel sauce. Perfect for fall festivals, Halloween parties, or just a sweet, nostalgic snack.
For 6 servings
Prepare the Apples (10 minutes)
Make the Caramel Sauce (15-20 minutes)
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A classic autumn treat! Crisp, tart apples are dipped in a rich, buttery homemade caramel sauce. Perfect for fall festivals, Halloween parties, or just a sweet, nostalgic snack.
This american recipe takes 70 minutes to prepare and yields 6 servings. At 482.82 calories per serving with 1.1g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Dip the Apples (5 minutes)
Set and Serve (30 minutes)
After dipping the apples, sprinkle them with flaky sea salt (like Maldon) before the caramel sets for a delicious sweet and salty contrast.
Roll the freshly dipped apples in chopped nuts (peanuts, pecans), mini chocolate chips, toffee bits, crushed pretzels, or colorful sprinkles.
Once the caramel has fully set, melt dark, milk, or white chocolate and drizzle it over the apples for an extra layer of decadence.
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the caramel mixture along with the salt for a warm, spiced flavor.
The apple at the core of this treat is a good source of dietary fiber, which is essential for digestive health and can help you feel full and satisfied.
Apples contain beneficial plant compounds and antioxidants, such as quercetin and catechins, which help combat oxidative stress in the body.
The sugars in the caramel provide a quick source of energy, making this a satisfying treat when you need a pick-me-up.
A medium-sized homemade caramel apple contains approximately 450-500 calories, depending on the size of the apple and the thickness of the caramel coating. Additional toppings will increase the calorie count.
Caramel apples are a dessert and should be considered a treat. While the apple itself provides fiber and vitamins, the caramel coating is high in sugar and fat. They are best enjoyed in moderation as part of a balanced diet.
This is usually caused by two things: 1) A waxy coating on the apples that wasn't washed off, or 2) The apples were not completely dry before dipping. Any moisture will create a barrier and prevent the caramel from sticking.
It is possible but challenging. You can use the 'cold water test'. Drop a small amount of caramel into a glass of ice water. If it forms a ball that is firm but still pliable, it has reached the firm-ball stage (245°F / 118°C). However, a thermometer is far more accurate.
Firm, crisp, and tart apples are best as they balance the sweetness of the caramel. Granny Smith is the classic choice. Honeycrisp, Fuji, and Gala are also excellent options.
Store them in the refrigerator, loosely covered with plastic wrap or in an airtight container, for up to one week. Let them sit at room temperature for about 15 minutes before eating to soften the caramel slightly.