This basic caramel recipe is creamy and sweet and complements any apple it coats. If you don’t want to go through the trouble of coating the apples, you can just use the caramel as a dip for apple slices.
What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN.
Craft sticks give these apples an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, chopsticks will work in a pinch.
Game plan: To take your apples to the next level, you can prepare them through step 3, then quickly roll them in an assortment of toppings (crushed graham crackers, candies, nuts, pretzels, malt balls, etc.) before letting them completely set up.
You’ll have a bit of caramel left after dipping the apples, so try making some soft caramels with the excess. To do so, pour the remaining caramel into a parchment-lined, 9-by-5-by-3-inch loaf pan and, if desired, sprinkle with sea salt. Let sit at room temperature until it’s set. Remove the caramel from the pan and cut it into 1-inch pieces.