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Once at 235°F - 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
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Affix a candy thermometer to the side of the pan. Caramelize the sugar. This is where the magic happens. In your saucepan, combine 1/4 cup (2 fl. oz./60 ml) water, 1 1/2 cups (12 oz./375 g) granulated sugar and 3/4 tsp. kosher salt. Stirring occasionally, bring the mixture to a boil over medium heat.
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Wash the apples, add a skewer to each apple and set on a sheet pan lined with parchment paper, set aside. Stir the mixture on medium heat until it reaches 238 degrees F on a candy thermometer. Remove from heat and pour the caramel into a large heat proof bowl, allow it to cool down to 200 degrees F.
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Use a candy thermometer to monitor the temperature and cook until it reaches 240 degrees F. Watch closely and do not cook higher than 240 degrees F or the caramel will be too thick for the caramel apples. Take the caramel off the heat and stir in the salt and the vanilla, then let the caramel cool for about 5 minutes.
Classic Caramel Apples Simply Sated
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, then continue to cook and stir until combined. Cook, stirring frequently, until the caramel reaches 240 degrees F on a candy thermometer (affiliate link). This is also known as "soft ball" stage.
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2. In a heavy-bottomed thick-walled saucepan (you need one that is small but relatively tall as the caramel does bubble up a lot), combine brown sugar, heavy cream, corn syrup, butter, and salt. 3. Cook over medium-high heat, stirring frequently with a wooden spoon, until the butter has melted. 4.
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Directions. Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes. Insert sticks into the bottom of each cooled apple through the core for a handle.
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Upon receipt, store the wrapped apple in the refrigerator. Refrigerated and unopened, it will keep for 2 weeks. To Serve. Take from the refrigerator and immediately remove the wrapping. This is best done when the apple is chilled, so the chocolate and caramel remain intact. Bring to room temperature for roughly an hour.
Classic Caramel Apples Simply Sated
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Step 1. Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple. Step 2. In a medium pot, combine the sugar, corn syrup and ⅓ cup water.
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