Description
Last Halloween, my caramel apples were a hit. Even the adults love ‘em, too! What they didn’t know is that I made them without corn syrup. Yes, you read that right – homemade caramel apples without corn syrup.
Scale
Ingredients
- 8 apples, any variety will do
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice or vinegar or ½ teaspoon of cream of tartar, whichever you prefer
- Optional: 2 teaspoons food coloring
Instructions
- Wash the apples and pat dry. If the apples are waxed, dip in hot water for a few seconds to remove the wax coating before drying
- Put bamboo candy sticks in the middle of each of the apples
- In a medium pot, add the sugar, water, lemon juice (or vinegar or cream of tartar), and food coloring on medium high heat
- When the mixture starts boiling, lower the heat to medium and place the candy thermometer into the pot
- Let the sugar mixture boil for about 12 more minutes until the temperature reaches 300 degrees Fahrenheit
- Once the sugar mixture reaches the perfect temperature, remove the pot from the heat immediately
- At this point, quickly dip the apples into the sugar mixture, swirling around and holding the apple for a few seconds to let the excess mixture drip. Place the apple on top of parchment paper. Repeat this process for the rest of the apples
- If the sugar mixture has hardened before you’re done with all 8 apples, reheat the mixture for a few minutes to loosen the mixture up
- Let the apples sit for at least 40 minutes before serving
- Category: Candy