The name says it all: a sweet, salty, gooey, crunchy apple that’s sure to have many fans.
What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN.
Braeburn apples, with their crunchy texture and spicy-sweet flavor, work nicely with this particular caramel apple combination. But feel free to substitute any locally grown apple with the same characteristics.
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: The apples can be made and stored in the refrigerator up to 1 day ahead.
You’ll have a bit of caramel left after dipping the apples, so try making some soft caramels with the excess. 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 set. Remove the caramel from the pan and cut it into 1-inch pieces.
This recipe was featured as part of our Tricked-Out Caramel Apples project.
For the coating: