Homemade caramel apples are best with a caramel that’s thick enough to generously coat, but soft enough to bite through.
Do you love caramel apples but hate trying to eat them?
Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices!
To make the best caramel apples at home, you need the right sort of caramel for dipping—pale gold, so you can still taste the nuance of your favorite apple, but with plenty of toasty depth and a hint of salt to temper its sweetness.
This caramel’s thick enough to generously coat each apple, but tender, so you don’t have to worry about dislocating your jaw with every bite.
- granny smith apples
- Cut your apples in half. Remove stems.
- Hollow out each half by coring and shaving away some of the inner apple. (I use a muffin tin to help balance.)
- Fill with warmed caramel. (You can use homemade or you can use store-bought and microwave it in 15 second intervals until warmed.)
- Let the caramel cool and harden. Once completely cooled, cut apples into slice and serve.