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–+ servings
Caramel Apples With No Corn Syrup

Caramel Apples Without Corn Syrup

These caramel apples are super simple to make and absolutely delicious - perfect for autumn or any time of year! And no corn syrup is needed for perfect results!
5 from 3 votes
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Servings 6 apples
Prep Time 5 minutes
Additional Time 15 minutes
Total Time 50 minutes

Equipment

Ingredients
 

  • 6 small granny smith apples thoroughly washed and chilled
  • 200 g (1 cup) caster sugar (see note 1)
  • 200 g (1 cup) heavy cream chilled
  • 5 g (1 tsp) coarse sea salt (see note 2)

Instructions
 

  • Insert a popsicle stick, wooden skewer or single chopstick into the stem end of each apple until the stick is about halfway down the apple. Line a baking tray with parchment paper. Set a small dish of water and a pastry brush next to the stove.
    Spearing the apples with a popsicle stick
  • Add the sugar to a small, heavy-bottomed saucepan. Pour over ¼ cup (60ml) of water and set over medium-low heat. Stirring constantly with a silicone spatula, slowly dissolve the sugar. Ensure the sugar is completely dissolved before allowing the mixture to come to a boil. If you are concerned about the mixture heating too quickly, remove from the heat periodically until all of the sugar is dissolved.
    Stirring the syrup mixture
  • Once the sugar is dissolved, stop stirring altogether and allow the mixture to come up to a boil. When the mixture begins to simmer, dip the pastry brush in the dish of water and wash down the sides to ensure there are no sugar crystals to collect on the sides.
    Brushing down the sides of the pan
  • Allow the syrup to boil, not stirring but swirling occasionally to distribute the heat, until the syrup begins to turn an amber colour. The darker you allow the caramel to cook, the more bitter and complex the flavours will be. It is up to you, but keep in mind that the syrup can go from caramelised to burnt in an instant, so do be vigilant. This process should take about 15-20 minutes.
    Syrup beginning to darken
  • Pour in the cream and add the salt. It will sputter and foam considerably so do not be alarmed. Stir constantly with a silicone spatula and allow the caramel to cook until it reaches a temperature of 250°F (120°C). Pour the caramel into a heatproof bowl.
    Adding the cream to the pot
  • Allow the caramel to cool for about 5 minutes, or until it reads 212°F (100°C). Then, dip each apple into the caramel, allowing the excess to drip off before allowing it to cool and set on the prepared parchment paper. Allow the caramel to cool completely before eating.
    Dipping the apple into caramel

Video

Notes

1. I recommend using caster sugar (also known as superfine sugar) rather than granulated sugar as it does dissolve a bit quicker than granulated. However, if all you have is granulated, this is not a problem and you will still see success so long as the sugar is completely dissolved before the syrup begins to boil.
2. I highly recommend using the salt by weight because the volume of salt can vary from brand to brand. 1 teaspoon of table salt is going to be far more salty by weight than 1 teaspoon of coarse sea salt. For best results, go by weight.

Nutrition

Calories: 336kcal | Carbohydrates: 59g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 334mg | Potassium: 227mg | Fiber: 4g | Sugar: 53g | Vitamin A: 588IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 0.3mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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