Caramel Apples have long been a traditional Fall favourite for many people and it’s not hard to see why, with their sticky sweet coating that gives way to the crisp, juicy apple underneath.
With Halloween quickly approaching, I thought I would share my go-to Caramel Apple recipe. Bonus, it’s technically one of your five a day 😉
- 8 apples *I used Granny Smith apples but you can use any firm apple you like
- 100 g gluten free packaged cookies *1 cup
- 60 ml water *1/4 cup
- 200 g light brown sugar *1 cup
- 75 g light corn syrup *1/4 cup
- 1/2 tsp kosher salt
- 30 g unsalted butter (room temperature) *2 tbsp
- 30 ml heavy cream (room temperature) *2 tbsp
- Prepare a full sheet pan lined with parchment paper. Set aside.Wash and dry apples and remove the stems. Stab the top of each apple with a popsicle stick and place on the sheet pan. Set aside.Place cookies in a large ziplock bag, cover with a tea towel and bash with a rolling pin until all the cookies resemble course sand with a few larger pieces. Spread the crumbs onto a large plate or sheet pan. Set aside.
- For the caramel, in a medium high-sided pot clip a candy thermometer to the side and add the water, sugar, corn syrup and salt. Over medium-high heat bring the caramel to a simmer, whisking constantly until the temperature reaches 275-280F. Be careful as the caramel will bubble and splatter as the temperature rises. Remove the pot from the heat and slowly add the cream while whisking. It will bubble excitedly so again be very careful. Finish by adding the butter.
- Working moderately fast as the caramel will begin to set within 5-10 minutes, begin dipping and twisting the apples into the caramel. Hold the apples over the pot until the dripping slows, then roll the apples in the cookie crumb. Place the apples back onto the sheet pan and allow to fully set before serving. Approx 20-30 minutes. Store apples in a airtight container in the fridge for 3-5 days.