Though I love ‘em, caramel apples are always just a bit too much. Too rich, too sugary, too decadent. It’s a shame, really, because once I’ve gotten my fill, it’s not the easiest treat to save for later. So I decided to scale back, nixing the candy and nuts in the process. Instead, I replaced the heavy toppings with coarse salt. It gave the caramel apples a little more sophistication, and toned down their richness and intensity. And yes, I can finish the whole thing now!
Salted Caramel Apples
- 2 cups brown sugar, packed
- 1 cup light corn syrup
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla
- 1 dash of table salt
- 8-10 medium apples, washed and with stems removed
- Coarse salt – fleur de sel is ideal, but kosher salt or other coarse salts will do
Special Tools & Equipment:
- 8-10 lollipop sticks, chopsticks, or any other wooden sticks
- Candy thermometer
- Wax paper, generously buttered
1. Place wooden stick in every apple.
2. Combine butter, brown sugar, corn syrup, and milk in a heavy saucepan over medium-high heat. Bring to a boil.
3. Stir mixture for about 30-40 minutes, until the candy thermometer gives a reading of 248 degrees. If you’d like your caramel to be softer, let it heat to about 245 degrees.
4. Remove caramel from heat and stir in vanilla and one dash of salt.
5. Work one apple at a time. Dip apple, holding the stick, in the caramel. Move it around to coat the entire surface evenly. Let any excess caramel dip back into the pan. Immediately roll caramel in salt. Let cool on buttered wax paper and repeat with next apple.
Recipe Adapted From: Food.com