Caramel Apples
Caramel apples are one of those things that are as much fun to make as they are to eat. I made this batch with my goddaughter Piper with apples she had picked apple picking at a nearby orchard. The last time I made caramel apples with young Piper she was barely 4 years old, and she covered her apple with pink sprinkles. This time we kept them simple and unadorned, but you could easily dress them up with chopped nuts, raisins, M&Ms, or candy sprinkles.
Many recipes for caramel apples just take caramel candies and melt them. I prefer to make the caramel sauce from scratch. The taste is phenomenal (no worries about what to do with the leftover sauce, it won’t last) and it really isn’t hard to make. In addition to the base ingredients, the one thing you do need is an accurate candy thermometer (though at least one reader—see comments—has winged it without one). Beyond that it’s just sugar, butter, cream, corn syrup, molasses, vanilla, and salt.
Recipe updated. First posted in 2006
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