Advertisement
If it matters to Canadian women, it matters to us.

Sweet And Salty Caramel Candy Apples

1

  • Prep Time25 min
  • Total Time50 min
  • Makes6
Sweet And Salty Caramel Candy Apples

(Photo: Erik Putz)

Chatelaine Triple Tested

Granny Smith apples are hands down the best variety for making candy apples - our latest Instagram-worthy obsession.

Ingredients

  • 6 wooden sticks

  • 6 medium tart apples, such as Granny Smith

  • 1 1/4 cups brown sugar

  • 1/3 cup light corn syrup

  • 1/2 cup 35% cream

  • 1/2 cup butter

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 1/8 tsp salt

  • pretzels, crushed

  • dark chocolate, melted

Instructions

  • LINE a large baking sheet with parchment paper. Insert chopsticks into apples.

  • STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.

  • DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in pretzels and drizzle with dark chocolate. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!