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How to make caramel apples

How To Make Caramel Apples

Making caramel apples is a great way to get your friends and family involved in the kitchen. Every fall we offer dozens of Caramel Apple Cooking Classes in the Salt Lake area. Over the years, we have grown to love using Peter’s Caramel to cover our apples.

Here is a list of the supplies that you will need:


1. Buy green Granny Smith apples. The tart flavor of green apples works very well together with the sweet buttery flavor of caramel. (One 5lb loaf of caramel will cover approximately 20-25 medium apples.)

2. Turn oven to 200 degrees.

3. Place the Peters Caramel Loaf in a cast iron french oven and place in the oven. The caramel will take at least 2 hours to melt and get to a working temperature.

4. Clean the apples. Most growers coat their apples before they arrive in the store. The wax coating is for aesthetics and to help keep the apples fresh. To remove the coating use warm water. Then with a dry dish towel dry and remove any excess wax.

5. Once the apples are clean and dry let them get to room temperature.

6. Remove the pot of caramel from the oven and stir sparingly. We’ve noticed that the more you move and stir the caramel the more bubbles and air you will get on your apples.

7. Insert the Wood Skewers into the apples after you have removed the stem. Make sure that the stick is in tight so that when applying the caramel it will not fall off.

8. With a spoon in one hand and the apple on a skewer in the other start to lift the caramel onto the apple while turning the apple at the same time. Continue coating the apple with the caramel and allow the excess to drip back into the cast iron pot.

9. Once you have coated the apple, scrape excess off the bottom. Flip it upside down for a moment as it cools, before setting down. Place the apple on a cookie sheet lined with parchment paper. Make sure to place the covered apple with the stick up.

10. In order for the caramel to harden the apples will need to cool. To speed up the process place the cookie sheet outside if the temperature is colder than 65 degrees. (Make sure the caramel has cooled before applying any toppings.) If adding topping to the caramel apply right after dipping, while still warm but not hot. The larger toppings need the warmer caramel in order to make them stick. Placing in the fridge immediately after applying will help keep sliding to a minimum.

11. Once cooled you can then apply chocolate and other toppings.

Here are a few of our favorite topping combinations:

White chocolate covered sprinkled with cinnamon and sugar.

Dark chocolate covered in crushed Reeces Peanut Butter Cups.

Milk chocolate drizzled over chopped cashews.

White chocolate with fun seasonal sprinkles

 

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