Maple Caramel Apples

Maple Caramel Apples

Product Code: R0181

These caramel apples are to die for! Cooking the caramel to just 240º gave it a softer texture, which we preferred. If you like a firmer caramel, cook the candy to 245º - 248º. The Maple flavor added a delicious, rich taste to the caramel. LorAnn Naturals Toffee Flavor would be excellent as well.

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RECIPE TIP:  Variation:  After dipping apples into caramel, immediately coat with nuts or candies, omitting chocolate.

INGREDIENTS

8 - 10 tart apples (such as Honey Crisp or Fuji), room temperature
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1/8 tsp sea salt
1 - 14 oz. can sweetened condensed milk
1 teaspoon LorAnn Madagascar Vanilla Extract
1/2 teaspoon LorAnn Naturals Maple Flavor
Small, sturdy sticks or popsicle sticks
Candy thermometer
Chocolate for decorations, or drizzling (optional)
Assorted coatings such as chopped nuts, crushed cookies, toffee pieces or small candies (optional)

DIRECTIONS

  1. Wash and dry apples. Firmly insert sticks into stem end of apples. 
  2. In a large 3-quart saucepan, melt butter over medium low heat. Add the brown sugars, corn syrup, condensed milk and salt and cook, stirring constantly until mixture boils.
  3. Cover pan and cook for 2 to 3 minutes to dissolve any sugar crystals on the side of the pan. 
  4. Remove the lid and clip on a candy thermometer. Cook slowly over medium low to medium heat, stirring continually to prevent scorching until the thermometer reaches 238º - 240ºF (For a firmer caramel, heat to firm ball stage 244º - 248ºF). 
  5. Remove pan from heat and stir in vanilla extract and maple flavoring. 
  6. Carefully pour hot caramel into a medium-sized metal or ceramic bowl and allow caramel to cool for 3 to 4 minutes until thickened slightly. 
  7. Dip apples one at a time into caramel, covering about 3/4 of the apple. Let excess drip off and scrape bottom of apple against side of bowl to remove more of the excess caramel. 
  8. Place apples on a cookie sheet lined with buttered waxed paper and allow to set about 30 minutes. If using chocolate decorations*, adhere them to the apple or drizzle with chocolate, if desired. 
  9. Store finished caramel apples in the refrigerator. 
For chocolate decorations: fill a plastic sandwich bag with melted chocolate and snip off a small piece of one corner. Pipe decorations onto a cookie sheet covered with a non-stick baking mat or waxed paper. Place decorations in refrigerator until hardened. 

For chocolate drizzle: fill a plastic sandwich bag with melted chocolate (dark, milk or white) and snip off a small piece of one corner. Drizzle chocolate evenly over apples. Sprinkle with nuts or candies before chocolate has set, if desired.

Maple Caramel Apples


Maple Caramel Apples
By
The Maple flavor added a delicious, rich taste to the caramel. LorAnn Naturals Toffee Flavor would be excellent as well.
Ingredients
  • 8 - 10 tart apples (such as Honey Crisp or Fuji), room temperature
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup packed dark brown sugar
  • 1 cup light corn syrup
  • 1/8 tsp sea salt
  • 1 - 14 oz. can sweetened condensed milk
  • 1 teaspoon LorAnn Madagascar Vanilla Extract
  • 1/2 teaspoon LorAnn Naturals Maple Flavor
  • Small, sturdy sticks or popsicle sticks
  • Candy thermometer
  • Chocolate for decorations, or drizzling (optional)
  • Assorted coatings such as chopped nuts, crushed cookies, toffee pieces or small candies (optional)
1. Wash and dry apples. Firmly insert sticks into stem end of apples.2. In a large 3-quart saucepan, melt butter over medium low heat. Add the brown sugars, corn syrup, condensed milk and salt and cook, stirring constantly until mixture boils.3. Cover pan and cook for 2 to 3 minutes to dissolve any sugar crystals on the side of the pan.4. Remove the lid and clip on a candy thermometer. Cook slowly over medium low to medium heat, stirring continually to prevent scorching until the thermometer reaches 238º - 240ºF (For a firmer caramel, heat to firm ball stage 244º - 248ºF).5. Remove pan from heat and stir in vanilla extract and maple flavoring.6. Carefully pour hot caramel into a medium-sized metal or ceramic bowl and allow caramel to cool for 3 to 4 minutes until thickened slightly.7. Dip apples one at a time into caramel, covering about 3/4 of the apple. Let excess drip off and scrape bottom of apple against side of bowl to remove more of the excess caramel.8. Place apples on a cookie sheet lined with buttered waxed paper and allow to set about 30 minutes. If using chocolate decorations*, adhere them to the apple or drizzle with chocolate, if desired.9. Store finished caramel apples in the refrigerator.
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Yield: 8-10 apples
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