Caramel Dipped Candy Apples Salt (Printable Version)

Crisp apples coated in buttery caramel and sprinkled with sea salt for a sweet and salty delight.

# Ingredient List:

→ Apples

01 - 8 small to medium crisp apples (Granny Smith or Honeycrisp), washed and dried
02 - 8 wooden popsicle sticks

→ Caramel

03 - 1 cup unsalted butter
04 - 2 cups packed light brown sugar
05 - 1 cup light corn syrup
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/4 teaspoon fine sea salt
08 - 1 teaspoon pure vanilla extract

→ Topping

09 - 2 to 3 teaspoons flaky sea salt (Maldon or similar)

# Step-by-Step Instructions:

01 - Line baking sheet with parchment paper and lightly grease. Insert wooden sticks firmly into apples through stem end. Set aside.
02 - In heavy-bottomed saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, sweetened condensed milk, and fine sea salt.
03 - Stir constantly with heatproof spatula until mixture reaches a boil.
04 - Attach candy thermometer to pan. Continue stirring and cook caramel until it reaches 240°F, approximately 10 to 15 minutes.
05 - Remove from heat immediately. Stir in vanilla extract.
06 - Allow caramel to cool for 2 to 3 minutes until it thickens slightly but remains pourable.
07 - Dip each apple into caramel, turning to coat evenly. Let excess drip off, then place on prepared baking sheet.
08 - While caramel is still tacky, sprinkle each apple lightly with flaky sea salt.
09 - Let apples set at room temperature for at least 30 minutes until caramel is firm.

# Expert Advice:

01 -
  • The combination of rich, buttery caramel and flaky sea salt creates a delightful sweet and salty contrast.
  • Using crisp apples like Granny Smith or Honeycrisp ensures a refreshing crunch underneath the smooth caramel.
  • Easy to prepare with common ingredients and basic kitchen tools, perfect for fall celebrations.
  • Gluten-free and vegetarian, making it suitable for various dietary preferences.
02 -
  • Use a candy thermometer to ensure the caramel reaches the soft-ball stage for the perfect coating.
  • Allow the caramel to cool slightly before dipping apples to avoid burning yourself and to achieve a thicker coating.
  • Sprinkle the sea salt while the caramel is still tacky to ensure it sticks well.
  • Prepare your workspace in advance with parchment paper-lined trays to easily transfer and set the apples.
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