Carnival Caramel Apples

With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favorite year after year. —Gail Prather, Bethel, Minnesota

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these are the most delicious caramel apples my family has ever had!

This recipe is so delicious- it is exactly as the name describes! Year after year it is a repeat........especially when fall arrives

I have a question how would you go about dipping them in chocolate's after the carmel

I let the caramel set for a while then dip them in chocolate.

Does any one know how to make the red candy apples that you could but along side the carmel apples & the red candy was NOT hot spicey just crispy good. KC

 Candied Apples

15 apples w/ 15 craft sticks inserted into them.

2 c white sugar

1 c light corn syrup

1 1/2 c water

8 drops red food coloring

Lightly grease cookie sheets.  In a medium saucepan, combine sugar, corn syrup, and water and heat over medium-high heat.  Heat to 300 to 310 degrees on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads.  Remove from heat and stir in food coloring.

Hold apple by its stick and dip into syrup.  Remove and turn to coat evenly and place on prepared sheets to harden.  Enjoy!

These are supurb carmel apples! Rather than peanuts though, I roast then chop pecans and as soon as I've dipped the apples in the carmel, roll it in pecans. As for chocolate dipping--I don't think I'd dip them, take melted/tempered chocolate and drizzle it over the carmel letting it run down the sides. Use dark, milk and/or white chocolate to really dress them up...over the pecans of course! In the past I've had trouble with carmel sticking to the apples so I dip the apples quickly in boiling water to release the wax rubbing them with a clean towel, and then let them sit to dry; didn't have any trouble with the carmel sticking with this recipe...absolutely yummy carmel! I had some carmel left and will either dip pretzel rods in the carmel and then coat with chocolate, or maybe I'll make homemade turtles with the rest of the carmel. Just be sure you cook the carmel to 238-240. Very easy recipe--will definitely be making this again!

The 248 degrees is too high for a soft caramel apple. It definitely has to be about 235. The taste was delicious, but waayy to hard, more like a candy apple instead of the way caramel should be.