These maple caramel apples start out with delicious maple syrup - and a few basic ingredients - and are super easy to make. Super tasty!
Course: Dessert, Snack
Diet: Gluten Free
Servings: 10Caramel apples
2cupsLight brown sugar firmly packed
1cupPure maple syrup
1 ½cupsHeavy cream
Grease a cookie sheet, and/or line it with parchment paper. Set aside.
Prepare the apples: Remove all stems and stickers (if applicable). Wash apples well, and dry completely - moisture will prevent the caramel from sticking.
Insert stick into apple – They should go in at least halfway. Set aside.
In a medium saucepan, combine everything except the vanilla extract and apples.
Bring to a boil over medium heat, stirring constantly.
Once boiling, brush the sides of the pan down with a wet pastry brush to remove any sugar crystals, and affix a candy thermometer to the pan. Make sure the tip of the thermometer is in the sugar mixture, but not touching the bottom of the pan.
Boil - without stirring - until mixture reaches 240 F (115 C).
Once mixture reaches 240F (115 C), remove from heat, gently stir in the vanilla
Allow caramel to cool - and thicken a little - for 5-10 minutes, before dipping anything in it.
CAREFULLY dip each apple, one at a time, turning to coat completely & evenly. Let excess drip back into the pan, then place on prepared cookie sheet.
Be VERY careful – sugar burns are NOT fun!
Dip the remaining apples, until dipping caramel is used up.
Note: If the caramel mixture is running off the apples, let it sit for a few more minutes to thicken up before dipping the apples.
Allow the maple caramel coating to cool completely.
Remove from cookie sheet and enjoy, or wrap in cellophane to enjoy later.
Note: Nutritional information provided is for the entire amount of caramel, which won't all make it onto the apples.