How To Make Caramel Apples

How to Make Caramel Apples

Use clean, dry apples that are at room temperature. (If apples have a waxed coating, soak them in warm water to remove it.) Choose thick-skinned, fresh, non-bruised apples like Granny Smith, Empire, or other tart varieties for best results.
Open the 10# can of Caramel Apple Dip and place it, open side up, in a double boiler. If using caramel blocks, place them in the upper pan of the double boiler. Follow the boiler's instructions and ensure there’s enough water to cover the sides to within 2 inches of the top of the can or insert. Refill the water as needed.
Heat the caramel to 175°F. The ideal temperature for dipping is between 170°F and 175°F. Be careful not to exceed 180°F, as the caramel will begin to darken. A full 10# can of caramel may take about 3½ hours to melt.
Skewer the apples using paper or wood candy apple sticks (approximately 5.5" in length). For easier and safer skewer insertion, use a Settersticker.
Hold the apple by the stick and dip it into the warm caramel, ensuring the caramel covers the apple up to where the stick enters the apple, sealing it by going ¼" to ½" up the stick.
Remove the apple from the caramel and gently spin it to remove any excess caramel.
Scrape off the bottom third of the caramel, down to the apple skin. The remaining warm caramel on the top part of the apple will settle and fill in this section.
If desired, dip the apple into chopped nuts or sprinkles.
Place the finished apple on parchment paper or a lightly greased tray to cool.
To dip the next apple, gently swirl the caramel to remove any air bubbles (these can cause bubbles on the apples). Stir only if necessary to prevent excess bubbles.
Let the apples cool for 30 minutes before serving or packaging in apple bubbles.
Store the caramel apples in a cool, dry place.

Moisture is the enemy of caramel apples. As soon as they cool, apples start absorbing moisture from the air unless the relative humidity is below 35%. This moisture dilutes the caramel coating, causing it to become sticky and flow off the apple. The caramel will only stick to the apple for one to two days. It will not stay intact for a week!

** You can add evaporated milk to thin the caramel dip (use 4 to 6 ounces per 8 pounds of caramel). However, this will change the appearance of the finished apples, making them look glossier, and you may be able to see the apple through the caramel.

Old Fashioned Caramel Dip - 5 Lb. blocks

Covers 20 to 40 apples

Midway's Finest #10 Can of Caramel Apple Dip

Covers 30 to 50 apples