caramel apples (and raspberries)

Well.. I made these a month ago and then the pictures got lost into the unorganized mess that is my pictures folder. But since caramel apples are one of my favorite things in the world, I thought it was still worth a share. Roll them in crushed peppermint and its perfectly festive for christmas.

Caramel apples
makes 4

1 cups granulated sugar
1 cups heavy cream
1/2 cup light corn syrup
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla extract


In a heavy sauce pan over medium heat combine sugar, corn syrup, salt and 1/2 cup of the heavy cream. Stirring constantly, bring to a boil. This will take some time.

Once the mixture boils add the remaining 1/2 cup of cream in a slow trickle so that you do not cool your caramel mixture and it continues to boil uninterrupted.

Reduce heat to medium-low and allow to boil for 5-6 minutes without stirring.


Add butter one tablespoon at a time, stirring after each melts. Clip on your candy thermometer and allow to boil over medium-low heat until the mixture just hits 250°F (Firm Ball stage) stirring occasionally. This should take about 30-40 minutes, if your temperature is climbing too quickly you might need to reduce heat all the way to low. By the same token, if you're not hitting 250°F by 40 minutes you might want to increase the heat a bit.

While waiting, clean apples and insert sticks.

Once you've hit the right temperature, quickly remove from heat. Stir in the teaspoon of vanilla and dip the apples into the caramel. Place on parchment paper to cool.

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I got a little carried away and started dunking raspberries in the left over caramel. It was out of this world good! I strongly recommend.