Hey, I love big, gorgeous caramel apples dipped in any manner of things! But do you know what I love even more? These absolutely luscious Soft Caramel Apples. Each bite of these small lady apples serves up a dose of lovely caramel.
Luscious Soft Caramel Apples
These are really a different animal than the commercial varieties, which, of course, have to have caramel sturdy enough to hold up for days, no matter what the weather, and firm enough to stand up to rough transportation.
About Luscious Soft Caramel Apples:
If you want to sound fancy, consider these to be small-batch artisanal caramel apples – and they’re made from the same recipe I use for my soft caramels. Of course, the kids will fall in love with them, but so will the adults!
I know you can’t get much perspective from the photos, but I’ve used the small lady apples. I love that there’s more caramel in proportion to apple – enough to go around and have caramel with every bite. I think that’s important if you’re like me (and many other kids) and are easily bored once the caramel has been eaten off the apple. Full-sized apples can be just a little too much!
Not only are the lady apples much more manageable (which is great for kids) but their skin is a little more delicate and easy to bite through than most apples. While they’re still crisp, with a crunch, they’re not as hard as many apple varieties are. If you’re not sold on my concept yet, their flavor is divine!
Luscious Soft Caramel Apples
Serving & Storing Luscious Soft Caramel Apples:
Because these are soft caramel, they won’t hold up as long as the harder, stiffer caramel so often used. Make these, enjoy them, and know they are a fleeting pleasure, good for two to three days or so. Hot humid weather can make them sticky, and if individually wrapped they might stick to the wrappers. It’s best to place the caramel apples on a tray of some sort and cover them all.
If you’re wondering about my photos, I couldn’t find my popsicle sticks and thought using actual sticks would be fun & seasonal. I ran outside and started gathering, one hand clutching a bundle of small branches as I attacked my bushes with the other. Of course, a neighbor wandered by and caught me – I just muttered “Craft project” and on she went! I did wash the sticks.
Preparing the Apples:
Take a few minutes to prep your apples and give them an hour or two in the fridge and they’ll hold onto the caramel better. This is true of any caramel apple and any recipe.
When washing the apples, use the rough scrubby side of a new sponge and gently scour the apples. Set them on towels to dry, then place on a tray in the fridge for an hour or two.
Making the Caramel & the Apples:
Caramel has always fascinated me; it’s like kitchen alchemy. This one is different than most, and is both fabulous and foolproof.
First, a mixture of the cream, butter, and salt is brought to a boil and set aside. Next, the sugar, corn syrup, and water are cooked in a much larger saucepan until the sugar has caramelized and darkened to a golden color. The larger pan is needed because when the mixtures are combined, they will boil up and expand drastically.
Once the color is reached, the mixtures are combined and the caramel is formed.
The sugar and water make what’s known as a “wet” caramel; it’s easier to control and make than melting dry sugar directly in a pan. The corn syrup helps make the caramel luscious but also prevents crystallization.
Dipping the Apples:
It’s best to pour the caramel into a narrow pan so the height is greater for easier dipping. Just make sure there’s enough room for dipping.
If your apples form a “foot” on the bottom (I like the extra caramel) let the caramel cool for a bit so it doesn’t flow down the apple as quickly. Using the apples cold from the fridge helps.
Are You a Caramel Freak?
Check out my Salted Caramel Sauce. It’s fabulous! Or maybe you’d like to try my Easy Caramel Puffed Corn.
Toffee Caramel Cheesecake, garnished with Salted Caramel Sauce and Milky Way Bars
Saving Money on Luscious Soft Caramel Apples:
Sugar:
- Basic pantry items shouldn’t be bought when needed; stock up at rock-bottom pricing in enough amount to last until the next big sale.
- For larger amounts, buyer’s clubs are good. Aldi or Lidl have everyday low pricing that often beats out the grocery store’s sale pricing.
- At the regular grocery, look for rock-bottom pricing from Thanksgiving through New Year and again before Easter. See Win at the Grocer.
.Corn Syrup:
- Neither Aldi nor Lidl carry corn syrup. In addition to watching for holiday sales at the regular grocery, corn syrup might be found in a discount bin.
- Although corn syrup does have a “best if used by date”, it keeps for years in the pantry. Make sure the lid is completely clean before putting back or it may be impossible to open later.
- While not the healthiest item, corn syrup is different from High Fructose Corn Syrup. Check out what Indiana Sugar has to say.
Cream:
- Cream is always cheaper at discount groceries. Their everyday price beats out the buyer’s club and usually the best grocery store holiday sales price.
- Cream keeps for weeks so if the standard grocery is the only option, get in the habit of picking at a low before holidays.
Lady Apples:
- While they used to be quite pricy, they’ve come down and stabilized in recent years. Do watch for sales, but be careful; I picked up a small paper bagful last fall assuming they were on sale (bags of apples like that usually are) and when I got to the checkout it was over $28.00! The checker happily took them off for me.
- Do buy on sale and always compare buying in bulk with any apples in a bin or bag.
Luscious Soft Caramel Apples
Luscious Soft Caramel Apples
- Total Time: 30 minutes active, 4 hours resting
- Yield: 8 to 10 apples 1x
- Category: Dessert Treat
- Cuisine: American
Ingredients
- 8 to 10 small lady apples
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt’
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Instructions
Prepare apples by gently scrubbing them with the rough side of a clean sponge. Place on a towel to air dry. Put on a small tray and place uncovered in the refrigerator for at least two hours. When ready to use, remove stems and place a stick through the top of each apple into the flesh.
Bring cream, butter, and salt to a boil in a small saucepan. Remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel color.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
Pour into a small diameter pan, deep enough to hold the caramel with enough room for dipping.
Dip cold apples into caramel, allow excess to drip off and place on a parchment lined tray. Allow to sit for two hours for the caramel to set up.
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