Lemon Thyme and Ginger

Classic Caramel Apples

Classic Caramel Apples recipe.

It is amazing to realize no matter how much time goes by, special memories remain as vivid as if it happened a day ago. Even if it is just a portion of the memory, a picture of that moment develops like a photograph creating a snapshot of time. Such is the case of my childhood Halloween memories. What I remember most about Halloween is Mom making caramel apples and popcorn balls for trick or treaters brave enough to walk up our steep and dark road. Mom was not crafty and rarely made homemade gifts or treats, but every Halloween she spent the day dipping apples in sweet caramel and forming popcorn balls like it was her mission in life.

Classic Caramel Apples recipe.

Our house was situated on a side road up a very steep hill. The surrounding houses in the neighborhood were scattered around the hill, in valleys, and down along the bay. It was steep territory to traverse and the neighborhood kids cleared trails from house to house creating shortcuts, so we could easily walk from one friend to another with the purpose of climbing up and/or down the hill only once in our travels. Walking up to my house was a steep hike and Mom believed that anyone who was willing to walk up our hill on Halloween deserved a reward for their efforts.

On Halloween, we traveled in packs, so mom could expect at most three groups of trick-or-treaters from the neighborhood. She bestowed upon her Halloween trick-or-treaters with not one, not two, but three treats: caramel apples, popcorn balls, and hot apple cider. We could sit and eat our treasure right there in the comfort of our kitchen or continue on our costumed journey. I am not sure if we timed it so we would stop at my house midway on our travels to warm up and take a break. Often, we paused only long enough to drink our hot cider, and then went on our way seeking more candy treasure. Mom was always so happy to see everyone dressed up in their costumes, and those caramel apples never tasted so good.

Classic Caramel Apples recipe.

Classic Caramel Apples recipe.

Caramel Apples

Despite my vivid picture of Mom dipping apples into caramel, I have no memory of how she made them or what recipe she used. Additionally, I cannot remember ever seeing a recipe for caramel apples in her recipe file either. Chances are she got the recipes from either Joy of Cooking or Sunset Magazine, but after a couple of years making them she knew the recipe by heart.

My lack of family recipes from Mom left me to figure out how to make caramel apples on my own. I did not keep up her Halloween tradition, but I love caramel apples and want to bring them back into my life. Over the years I tried a couple of different recipes and I found two options producing delicious caramel for apples. You can choose to go all out and make your own caramel for dipping. Or, you can go the semi-homemade option and melt soft caramel candies for your caramel sauce.

Classic Caramel Apples recipe.

Tips for making caramel apples

Making caramel apples is easy, temperamental and I learned some helpful tips the hard way from my mistakes and triumphs.

First, make sure there is no wax on the apples. The wax just creates a slippery surface on the apples and the caramel will slide right off. This is one reason why making caramel apples with freshly picked apples is ideal.

All apples bought at a grocery store are coated with wax. To remove the wax, drop apples one at a time in just boiling water for less than a minute. Make sure the apple’s entire surface area gets a good soaking from the boiling water. Be careful with the amount of time the apples spend in the hot water because you do not want to cook them.

Remove the apples from the hot water and rub them with apple cider vinegar or lemon juice with a paper towel or clean kitchen towel. You can also add apple cider vinegar or lemon juice to the boiling water. The acid helps break the bonds of the wax. Before you dip each apple in the caramel, make sure the apple is dry.

Another method to remove wax from apples is to wash the apples and rub super fine sandpaper over the apples being careful not to break the skin. Rinse off and thoroughly dry the apples. (Full disclosure, I have never tried this, but I am very tempted to for the next time I make caramel apples.)

Classic Caramel Apples recipe.

Second, firmly secure each stick, popsicle stick, or lollipop stick inside the apple. However, do not push it all the way through the apple. The juices from the apple will leak out and weaken the caramel.

Third, chill the apples for 30 minutes in the refrigerator before you dip them in the caramel. Cold apples will set the caramel faster.

Fourth, if you do not make your own caramel, use the best quality soft caramel candy you can buy. The better the quality of the caramel, the more reliable it is for dipping. Do not use store-bought caramel sauce.

Fifth, less is more. Allow the excess caramel to drip off. Aim for a thin even layer around each apple. This will help prevent the caramel from sliding down and pooling around the base of the apple. The pooling caramel is often unavoidable. You can fix it by pressing on the caramel and pushing it back into shape over the top of the apple.

Sixth, refrigerate the caramel apples until the caramel sets. Once set, serve them or dip them in melted chocolate, then chopped nuts or candy if using. Refrigerate the chocolate dipped caramel apples until the chocolate sets and gets hard.

Classic Caramel Apples recipe.

More Apple Treats

Smoky Apple Dutch Baby 

Apple Muffins with Lemon Glaze

Baked Oatmeal with Apples and Apricots

Classic Caramel Apples recipe.

If you have leftover caramel apples, slice them up and briefly sauté them in butter. Serve the sautéed caramel apple slices over vanilla ice cream, french toast, waffles, or Dutch Baby pancakes.

Print
Classic Caramel Apples recipe.

Classic Caramel Apples

Whenever I see caramel apples it brings me back to watching Mom make these delicious treats for all the trick-or-treaters on Halloween. Caramel apples are one of my favorite fall treats. Sweet and soft caramel, coating tart and crisp apples bring out the best flavors in both foods. A perfect marriage. For this recipe, you can either make your own caramel or use store-bought soft caramel candies to melt then dip your apples in. Buy the best quality caramel candies you can buy and make sure it is real caramel and not just corn syrup and flavorings. If you have never made caramel before, making caramel apples with store-bought soft caramel candies is more reliable. Making caramel is temperamental because in a flash your caramel can go from perfect to burnt, or the butter separates from the caramel if it has experienced some form of temperature shock. The homemade caramel sauce is from the caramel apple recipe in Tartine, by Elizabeth Prueitt. The homemade caramel sauce is from the caramel apple recipe in Tartine, by Elizabeth Prueitt. I adapted the recipe for caramel made with soft caramel candies and included some of the same flavors from Elizabeth Prueitt’s recipe. Use tart apples, like Granny Smith to complement the sweet caramel sauce. For your handle, use popsicle sticks, lollipop sticks or fresh tree twigs. If you use tree twigs, make sure to use ones that are cut off from the tree and not found on the ground. Wash and dry the twigs then make a point at one end for ease of poking them into the apples. Caution: Working with caramel is extremely hot. As a precaution keep a bowl filled with ice water at close range in the event you burn yourself from the steam or caramel.
Course Dessert
Cuisine American
Keyword apples, Caramel apples
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 30 minutes
Author Ginger

Ingredients

Caramel Apples

  • 8-10 medium tart apples like Granny Smith
  • 8-10 handles like lollipop sticks popsicle sticks or clean tree sticks
  • 1 recipe of caramel sauce
  • 8 oz (200 g) pistahios, or other nuts like walnuts or pecans, chopped fine (optional)

Caramel Sauce from Tartine

  • 1 cup (225 g) sugar
  • ½ cup (133 g) unsalted butter (one stick)
  • 2/3 cup (150 ml) heavy cream
  • ¼ cup (60 ml or 85 g) light corn syrup
  • 2 TB (30 ml) maple syrup
  • 1 TB (15 ml) Blackstrap or dark molasses
  • ¼ tsp (1 ml) real vanilla extract
  • Pinch of Kosher salt

Caramel Sauce Using Store-bought soft Caramel Candies

  • 1 lb. (500 g) 500 g soft real caramel candies
  • 3 TB (45 ml) heavy cream
  • 1 TB (15 ml) real maple syrup
  • 1 TB (15 ml) dark molasses

Instructions

Prepare your apples

  1. Wash and dry the apples. Remove the wax from the apples before you start. See the Caramel Apple blog post for wax removal instructions.

  2. Secure the handle into the apples. Pierce one stick into the stem end of each apple. Do not push the stick all the way through the apple because the juices will leak and weaken the caramel. 

  3. Place the prepared apples on a tray and chill in the refrigerator for 30 minutes.
  4. Cover a rimmed baking sheet with parchment paper or a Silpat mat. If using parchment paper, lightly spray it with cooking oil. Set aside.

Make the caramel sauce

Tartine caramel sauce

  1. Add all the ingredients into a heavy-duty saucepan with a minimum of a 3-quart capacity. Place the pot over medium-high heat. Occasionally stir the ingredients to prevent the sugar from burning on the bottom of the pan. Bring the caramel to a boil and cook the caramel until it reaches 236°F (113°C), about 7 minutes.

  2. Remove the pan from the heat and rest the caramel until it cools down to 180°F (82°C).

    Continue to Make the Caramel Apples.

Caramel Sauce Made from Soft Caramel Candies

  1. Add water to the bottom portion of a double boiler filling the saucepan until it reaches shy of 2-inches up the side of the pot. Place the top portion of the double boiler on top then add all the ingredients to the pot. Turn the heat to medium-high and melt the caramel. Occasionally stir the ingredients to incorporate the ingredients and promote even melting. Once the caramel is melted, turn down the heat to low and begin making the caramel apples. 

Make the Caramel Apples

  1. Remove the chilled apples from the refrigerator and bring near your saucepan with the caramel sauce. Position the prepared rimmed sheet pan at the opposite side of the caramel sauce.

  2. One at a time, dip an apple into the caramel, turning it over to get an even coating of caramel. Lift the apple out of the caramel and let the caramel drip back into the pot. Turn the apple around to encourage the caramel to evenly drip off and not collect over one spot. Turn the apple right side up and hold it upright for 30 seconds.

  3. If you are dipping your apple into chopped nuts or candies, turn the apple upside down and dip the apple into the bowl filled with nuts or candy.
  4. Place the finished apple on the prepared sheet pan. Once you are done with all the apples. Place the sheet pan in the refrigerator and chill the apples until the caramel firms up.
  5. Once set, serve immediately. Store the caramel apples uncovered in the refrigerator for up to three days. 

Recipe Notes

After you dipped all your apples and notice caramel pooling at the base of the apples, you can press the caramel back into place with your fingers.

Many different types of nuts and candies taste great with caramel apples. Sprinkles, Heath Bar Crunch, Chocolate Chips, and or any nut will easily stick to the caramel if chopped in small size pieces. 

Classic Caramel Apples recipe. Recipe for caramel apples, a classic fall and Halloween treat. In this recipe there are two methods available to make the caramel for the apples. One is homemade and one is semi-homemade using soft caramel candies.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fudgy Brownies with Sea Salt and Caramel

Fudgy Brownies with Sea Salt and Caramel, reicpe

When you crave fudgy brownies like nothing else matters, sometimes the only way to satisfy this desire is make them for yourself. It is my experience, homemade brownies have just the right texture and flavor that I want. There were too many times I bought a brownie at a gourmet store and they were dry and dull. I guess I am very particular about my brownies. Fortunately, it is not difficult to make good fudgy brownies at home.

Other than the dark chocolate, what I love about making brownies from scratch is I can mix them by hand. It doesn’t take a lot of whisking, whipping or timing, just a good stir to mix everything up. For the novice baker, homemade brownies are a good place to start learning how to bake.

Fudgy Brownies with Sea Salt and Caramel, recipe

This recipe is from Ina Garten’s Salted Caramel Brownies from her book, Barefoot Contessa Foolproof. Ina’s cookbooks and recipes are very well organized and constructed. You can trust her to present each recipe clearly, accurately and efficiently. Her brownies are dangerously delicious. They have deep dark chocolate flavor with just the right amount of moisture without being gooey. For all brownie lovers out there, chocolate fudgy brownies with rich caramel and flaky sea salt drizzled over the top are a masterpiece. There is nothing that grabs your attention like chocolate, caramel and sea salt all in one delectable brownie bite. This is a happy marriage.

Fudgy Brownies with Sea Salt and Caramel, recipe 

I made two changes to Ina Garten’s recipe. In the original recipe she uses semisweet chocolate chips in the brownies chocolate foundation. Chocolate chips have additional ingredients besides cocoa butter and sugar and I believe should only be used as chips. Sometimes, melted down chocolate chips has a chalky flavor and grainy texture. This is not something I want in my brownies. A bar of good quality semisweet chocolate melted with a bar of unsweetened chocolate gives the brownies a lighter texture and a purer chocolate flavor.

The other change I made is, I use less caramel sauce than she recommends in her recipe. She specifies 5 ounces of caramel sauce to drizzle over the brownies. That is a lot of caramel sauce and looks more like frosting on a cake then a glaze. Feel free to adjust the amount of caramel sauce according to your preference.

Fudgy Brownies with Sea Salt and Caramel, recipe.

Caramel Sauce for Fudgy Brownies with Sea Salt and Caramel

If you are buying caramel sauce, please seek out real caramel sauce. The common brands you’ll find in a super market are mostly made with artificial flavor and corn syrup. You want the real deal to drizzle over your homemade real chocolate brownies. Ina Garten recommends Fran’s, but I also like Cara Sel and Fat Toad Farm Caramel. Fran’s is a company out of Washington that specializes in chocolates. Cara Sel comes from a family run company in the NY Hudson Valley. You can find their caramel sauce in stores all over NY State and on-line. Fat Toad Farm is a family run farm in Vermont and their caramel sauce is made with goat’s milk. All three sauces are delicious artisan caramel sauces you can buy online or in specialty stores. Use any brand you like, but please make sure it is the real stuff.

Often, I make caramel sauce while these brownies bake in the oven. It takes about 20 minutes and is something worth knowing how to make. Loaded fudgy brownies have a lot of dark chocolate, almost 12 ounces worth, plus 6 ounces of chocolate chips. Depending on what brand chocolate you buy, brownie ingredients are expensive. Add another $10 to $16 for a 6 oz jar of caramel sauce turns these homemade brownies into gold.

The caramel sauce recipe I use is from Simply Recipes on the web.  It makes caramel sauce using the dry method, which I prefer because it takes less time and I am impatient. Here is a recipe for caramel sauce using the wet method. It takes longer but the sugar melts at an even rate. Also, it does not have butter in it. You need a good heavy-bottom 3-quart sauce pan to prevent the sugar from burning. Follow the directions carefully and please take the necessary precautions so hot caramel does not bubble over your mixing hand.

Fudgy Brownies with Sea Salt and Caramel, recipe.

Tips for Making Fudgy Brownies

  • One special piece of equipment you need is a double boiler to melt the chocolate and butter. If you do not have a double boiler, make one by fitting a small heat proof mixing bowl over a 3-quart sauce pan filled with less than an inch of water.
  • While melting the chocolate in a double boiler, keep the heat medium-low and make sure the simmering water does not touch the bottom of the pan, or bowl holding the chocolate.
  • Allow for several minutes to cool the chocolate before you add it to the eggs and sugar. If the chocolate and butter are too hot, it will cook your eggs.
  • Before you add the chocolate chips to the brownie mix, allow some time for the mix to come to a cool room temperature. This insures the chips don’t melt and ruin the brownies.
  • Be careful not to over bake the brownies. They are done when a tooth pick inserted in the center of the brownies comes out clean. If you do over bake them they will still taste good, but they won’t be as moist.

Whenever you need to bring a dessert to a friend’s house, a hostess gift, a dessert for a weekend getaway, or a last minute get together, these brownies will please everyone who loves chocolate. I even mailed them as a care package to Taylor in college. Fudgy brownies with sea salt and caramel are a family favorite.

Print
Fudgy Brownies with Sea Salt and Caramel, reicpe

Fudgy Brownies with Sea Salt and Caramel

Dark chocolate fudgy brownies with rich caramel sauce and flaky sea salt. It just doesn't get any better than this. This recipe is slightly adapted from Ina Garten's Salted Caramel Brownies from Barefoot Contessa Foolproof Cookbook To make your own caramel sauce try either of these recipes from Serious Eats or Simply Recipes or buy real caramel sauce at a specialty store.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 brownies
Author Ginger

Ingredients

  • ½ lb 226 g unsalted butter (2 sticks), cut into pieces about 1 TB in size
  • 8 oz 227 g semisweet chocolate, broken in to irregular pieces
  • 3 oz 75 g unsweetened chocolate, broken into irregular pieces
  • 3 large eggs
  • TB 6 g instant coffee granules, like Medaglia D'Oro or Café Bustelo
  • 1 TB pure vanilla extract
  • 1 cup plus 2 TB 246 g granulated sugar
  • ½ cup 71 g plus 2 TB (17 g) all-purpose flour
  • tsp baking powder
  • ½ tsp Kosher salt
  • 6 oz 172 g semisweet chocolate chips
  • 2-4 oz 60-125 ml caramel sauce
  • 2-3 tsp flaky sea salt such as Maldon

Instructions

  1. Preheat the oven to 350°F (176°C). Place the rack in the middle of the oven.
  2. Butter and lightly flour a 9 x 12 x 1½ inch (23 x 30 x 4 cm) baking pan. (preferably metal)
  3. Make a double boiler by placing a medium bowl resting on the rim of a 3 qt sauce pan filled no more than an inch (2.5 cm) of water. Turn the heat to medium-high and place the butter, semisweet chocolate and unsweetened chocolate in the bowl. Melt the chocolate and butter. Every now and then, carefully stir the chocolate and butter. Watch to make sure the simmering water does not touch the bottom of the bowl.
  4. Once melted, remove the bowl from the sauce pan and cool for 15 minutes.
  5. In a large bowl stir together the eggs, coffee granules, vanilla, and granulated sugar. Do not beat the eggs, just stir to combine.
  6. After the 15-minute cooling time, slowly add the melted butter and chocolate to the eggs and sugar mixture. Pour about a quarter of the chocolate into the mix and stir to temper the brownie mix. Slowly add the remaining melted chocolate and butter and stir at the same time. Once mixed together, allow the mixture to cool to room temperature. See note.
  7. In a medium bowl add the ½ cup (71 g) flour, baking powder, and Kosher salt. Use a small whisk and whisk the flour mixture until the flour, baking powder and salt are evenly combined. Add the flour mixture to the bowl with the cooled chocolate mixture and stir to combine. Toss the chocolate chips in the flour bowl with the remaining 2 TBS of all-purpose flour until they become nicely coated. Add the chocolate chips and flour into the chocolate brownie mix. Stir to mix.
  8. Pour the brownie mix into the prepared pan and spread to form an even layer.
  9. Bake for 35 minutes, or when a tooth pick inserted into the center of the brownies comes out clean. The edges will look slightly dry and just beginning to pull away from the sides of the pan. Do not over bake. The brownies will continue to bake while it is cooling.
  10. Remove the brownies from the oven and place on a cooling rack.
  11. When the brownies are just out of the oven, heat up your caramel sauce in a microwave until it thins out to a pouring consistency. Stir the caramel sauce until smooth.
  12. Evenly drizzle the caramel sauce over the hot brownies, then sprinkle with flaky sea salt.
  13. Completely cool the brownies before cutting into serving pieces.

Recipe Notes

Cooling the chocolate brownie mix to a cool room temperature is crucial. If the brownie mix is too warm when you add in the chocolate chips, all the chocolate chips will melt and ruin the brownies.

Nutrition Facts
Fudgy Brownies with Sea Salt and Caramel
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Fudgy Brownies with Sea Salt and Caramel, recipe. Deliciously addictive Chocolate Brownie recipe with caramel sauce and sea salt drizzle . Adapted from Barefoot Contessa, Salted Caramel Brownies.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: