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Caramel Apples

caramel-apples

Cook Time: 15 Min

Yield: 12 Servings

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caramel-apples

Ingredients

  • 2 C. heavy cream
  • 2 C. sugar
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. dark corn syrup
  • 12 medium McIntosh apples
  • 12 food-safe wooden craft sticks
  • TOPPINGS (OPTIONAL)
  • Chocolate covered toffee bits, crushed macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut, chopped candy corn

Directions

  1. LINE a baking sheet with parchment paper; set aside. Fill about half of a large bowl with ice water.
  2. COMBINE cream, sugar, shortening and corn syrup in heavy-bottomed saucepan; bring to a boil over medium heat. Continue cooking until temperature registers 245°F on a candy thermometer, about 10 to 12 minutes.
  3. REMOVE from heat; briefly plunge saucepan into ice water to stop caramel from cooking. Remove from ice water; let mixture cool for a few minutes.
  4. INSERT a craft stick into the stem end of each apple. Dip 1 apple into the caramel; coat the top and sides with caramel using a spoon. Transfer to prepared baking sheet to cool. Add toppings, if desired, or garnish as desired. Repeat with remaining apples.
  5. Use 5-inch craft sticks, 1⁄4-inch in diameter. Serve in seasonal cupcake liners, if desired.

Caramel Apples

caramel-apples

Cook Time: 15 Min

Yield: 12 Servings

Ingredients

  • 2 C. heavy cream
  • 2 C. sugar
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. dark corn syrup
  • 12 medium McIntosh apples
  • 12 food-safe wooden craft sticks
  • TOPPINGS (OPTIONAL)
  • Chocolate covered toffee bits, crushed macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut, chopped candy corn

Directions

  1. LINE a baking sheet with parchment paper; set aside. Fill about half of a large bowl with ice water.
  2. COMBINE cream, sugar, shortening and corn syrup in heavy-bottomed saucepan; bring to a boil over medium heat. Continue cooking until temperature registers 245°F on a candy thermometer, about 10 to 12 minutes.
  3. REMOVE from heat; briefly plunge saucepan into ice water to stop caramel from cooking. Remove from ice water; let mixture cool for a few minutes.
  4. INSERT a craft stick into the stem end of each apple. Dip 1 apple into the caramel; coat the top and sides with caramel using a spoon. Transfer to prepared baking sheet to cool. Add toppings, if desired, or garnish as desired. Repeat with remaining apples.
  5. Use 5-inch craft sticks, 1⁄4-inch in diameter. Serve in seasonal cupcake liners, if desired.

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