Caramel apples remind me of the fall apple season and Halloween, but you can make this treat any time of year. Use my caramel sauce recipe as a starting point and then cook the sauce a bit longer so it firms up more like candy or a caramel fudge, which you then use to coats the apples.
You can also make the caramel coating into caramel fudge, slice up the apples, and dip the apples into the caramel fudge.
- Insert a popsicle stick into the top of each apple (where the stem is).
- Make the caramel sauce and then continue to simmer it until it darkens enough that it is turning thick. If you take a drop of it and add it to cold water it should become firm like a caramel candy.
- While the sauce is still in a somewhat liquid state, cooled but not totally cooled (and you can reheat it to get back to this state), roll each apple through the caramel sauce and then place it on the parchment paper to cool. You want roll it while the caramel is still in a liquid state but not too hot that it slides right off the apple. You can test one out to see if you're ready.