Salted Caramel Apples are messy to make but they sure do taste yummy at the end! In my family I have some who like caramel apples plain, some who like chopped nuts with chocolate chips and then one son who likes his with sprinkles 🙂 So when I make Salted Caramel Apples I like to make a variety for everyone. You can use any toppings that you want too.
To prepare pour sugar in a heavy-bottomed pan in an even layer. Turn the burner to medium and heat the sugar for 4-5 minutes; Do not touch or stir the sugar. Watch it carefully-it will liquefy suddenly an turn golden-brown. When the sugar is completely liquefied, remove it from the heat. Let cool for 30 seconds, then quickly stir in the butter, cream and salt. Transfer the sauce to a large bowl and refrigerate until cool.
Butter a baking sheet for the caramel apples to sit on. Insert a craft stick into the top of each apple. If using toppings put them into shallow bowls. Roll each apple through the cooled caramel, then through desired toppings. Place on the buttered sheet. Refrigerate to let caramel set. I like using sprinkles on the caramel apples because it is a way to hide imperfections when making them!
My hubby adores his caramel apples with chopped nuts and mini chocolate chips. This is also a favorite at the bake sale at my boy's school! I will make them then wrap in parchment paper and saran wrap then tie with a color streamer. They are always a big hit!
Salted Caramel Apples
Salted Caramel Apples are messy to make but they sure do taste yummy at the end! In my family I have some who like caramel apples plain, some who like chopped nuts with chocolate chips and then one son who likes his with sprinkles.
Ingredients
- 2 cups sugar
- 1 1/2 sticks butter at room temperature, cut in pieces
- 1 cup heavy cream at room temperature
- 1 Tbsp sea salt flakes (optional-If you do not want salted caramel then omit this)
- 6 apples washed
- 6 sturdy craft sticks
- any desired toppings such as chopped nuts mini chocolate chips or sprinkles,etc.
Instructions
- Pour sugar in a heavy-bottomed pan in an even layer.
- Turn the burner to medium and heat the sugar for 4-5 minutes; Do not touch or stir the sugar.
- Watch it carefully-it will liquefy suddenly an turn golden-brown.
- When the sugar is completely liquefied, remove it from the heat.
- Let cool for 30 seconds, then quickly stir in the butter, cream and salt.
- Transfer the sauce to a large bowl and refrigerate until cool.
- Butter a baking sheet for the caramel apples to sit on.
- Insert a craft stick into the top of each apple.
- If using toppings put them into shallow bowls.
- Roll each apple through the cooled caramel, then through desired toppings.
- Place on the buttered sheet.
- Refrigerate to let caramel set.
- Serve and enjoy!
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Amy Stebbins
YUMMY!!! I am so loving this recipe! Perfect to make after we go apple picking!! I adore salted caramel!
Jennie
Looks good!!
Maria
These apples look fabulous!!!! I was just craving caramel apples the other day, I need to make some soon too!!! These look so good!!!!
Melissa@StockpilingMoms
Love Salted Carmel Apples for Fall!
Aida @ TheCraftingFoodie
These look delicious! I love, love salted caramel, but on crisp, juicy apples? Yum!
Miz Helen
I just love the sweet and salty flavor for your apples. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Rachel @ I Love My Disorganized Life
I could totally eat one of each! Thanks for sharing at Wednesday Whatsits
Sandy
How far in advance can you make the caramel? Is a day or 2 too early and does it stick easily to the apples?
Melissa@StockpilingMoms
You make it the same day - just refrigerate enough to cool not to be chilled.
Angela
How would you store these if made the day before a bake sale? Do they hold up fine if left out of the fridge for hours at the bake sale? Thank you!
Melissa@StockpilingMoms
I would refrigerate.