Melt butter in large skillet over medium heat; sprinkle sugar over. Stovetop cinnamon apples are so much faster than baked, so you can have them ready in a snap. These fall treats have just enough caramel to give a nice hit of salty-sweet flavor in each bite. Needless to say I still tried using it and the caramel just slid right off, even after letting it sit for almost an hour before dipping. Granny Smith are a popular choice for caramel apples because they’re tart, which pairs perfectly with sweet buttery caramel. Now i made a caramel sauce instead of a caramel that i can coat apples with. Finish apples: Combine cornstarch, cinnamon, nutmeg and remaining 2 Tbsp sugar. Caramelizing apples is a simple, quick process that leaves you with a delicious treat to satisfy that sweet tooth. I ended up double dipping some of the apples after I let them sit a minute or two. A mix of tart and sweet apples are peeled, cored, thinly sliced, and added right to the baking dish before being topped with delicious spices like cinnamon, fresh ginger, and nutmeg.Total swoon. I only saved one apple for my husband and I, and wish I had saved more! Swiss and salami have had their day. I’m Sally, a cookbook author, photographer, and blogger. Turn several … Sweetest homemade gift around. Dip the apple in the nuts if desired and hold upside … In this special FREE series, I reveal my most powerful SECRETS to great baking. I didn’t have a candy thermometer, and used a meat thermometer that only went up to 220. For best success, watch the video tutorial, read the post, and review the recipe before beginning. I’ve always used the caramel’s you have to unwrap never had this problem. It cooled for ten minutes, next time I would only cool it for five minutes, as it was very thick on the last few apples I made. Allow … I originally published homemade caramel apples in my cookbook Sally’s Candy Addiction. To eat a caramel apple, you can bite right into it or sit it upright on a cutting board and cut slices around the stick. Allow caramel to cool for 10-15 minutes until slightly thickened. I heated it to 240 as i wanted a thicker caramel. Offers may be subject to change without notice. My grandson was licking off the caramel and then eating the apple. Hi Amanda! Give it a gentle stir every 10 minutes to ensure the butter doesn’t separate. Line a baking sheet with a silicone baking mat or wax paper. Sally, Recipe tasted AMAZING!! Hi Debra, I’m glad you enjoyed it! However, after the caramel has cooked, you can keep it warm in a slow cooker on the low setting. Didn't work My carmel topping wouldn't stay on the apple. View Recipe: Salted Caramel Apple Pie A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic holiday pie to the next level. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. I feel like ditching it and finding a new recipe. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Any suggestions? Simmered in caramel syrup, the apples soften and take on an amber translucence; spoon some over Cinnamon Ice Cream. However, the caramel just kept slipping off the apple and I ended up with a pool of caramel on the pan… any advice on how to keep it thick and stay on the apple? I think the agave made it too runny. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. It was as expected and tasted wonderful. Use varieties such as Braeburn, Fuji, Gala, Granny Smith, Honeycrisp, Jonagold, or Pink Lady. You can also very slightly turn down the heat so that it doesn’t bubble quite so vigorously even though it will take a minute or two longer to reach the proper temperature. We need the same items used for pumpkin spice toffee. Ashley Strickland Freeman Posted Oct 7, 2020. Reaching 235°F (113°C) should take about 15 – 20 minutes, though don’t use the time as your stopping point because it really depends on your stove– electric stoves may take a little longer than gas stoves. To make ahead: Store in wax paper at room temperature for up to 1 day. You can even drizzle with melted chocolate and top with sprinkles, as shown below. Once set, you can wrap the caramel apples in cellophane for travel or gifting. Toss the mixture gently and cook over medium heat for an additional 2 minutes until the sugar begins to caramelize, and the apples are crisp-tender. 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