Fall is here and apples are readily available in the grocery stores, farmers markets and, if you are lucky, your own apple tree. There are so many ways to enjoy these crunchy, sweet pieces of fruit. Bake them, make a pie, sauce them or eat them cold out of the refrigerator. But an iconic way to enjoy them is to make them into caramel apples!
In this recipe, I am going to show you step by step, how to make your own homemade caramel apples and we are going to add our own Plain Jane Granola as a delicious twist to this fall favorite.
Let's Get Started!
- One 12 oz. bag Plain Jane Granola
- 2 cups packed light brown sugar
- 1 3/4 cup Heavy Cream (buy local!)
- 3/4 cup dark corn syrup
- 2 Tablespoons Local Butter
- Pinch of Salt
- 6 Apples (Granny Smith pictured)
- Heavy bottom sauce pan
- Candy thermometer
- Wooden chopsticks or Popsicle sticks
- Wooden spoon
Thoroughly wash the apples in HOT water to remove all the wax coating. If the coating is not removed the caramel will NOT stick to the apples.
Dry apples thoroughly.
Press the wooden chopsticks or popsicle sticks through the center of the apples.
Prepare an ice bath of water and ice. This is will be used in a few steps but it is good to be prepared because once the caramel reaches temperature you have to move fast.
In a heavy bottom saucepan, combine all the ingredients with the exception of the butter and bring to a rapid boil.
Be careful not to let the caramel boil over.
Using your candy thermometer, monitor the temperature of the caramel. After about 10 minutes, the rolling boil will reach 250 degrees.
Once the caramel has reached 250 degrees plunge the pot into the prepared ice bath.
This will shock the caramel and stop the cooking process. Once the sizzling of the ice and water has stopped, remove the pan from the ice bath and stir the cooled caramel from the edges into the rest of the hot caramel.
Add the 2 tablespoons of local butter and with a wooden spoon, stir to incorporate. The butter will help your caramel become glossy and give it some softness.
Plunge the apples into the caramel and swirl them to cover the majority of the apple.
Leave the top section of the apple without caramel so that the recipient will know what variety of apple is in their caramel apple.
Once you have your apples coverd in caramel, allow the excess caramel to drip off the bottom.
Scrape the excess off of the bottom of the apple.
Just as you see a skin forming on the surface of the caramel, press the Plain Jane granola into the caramel.
Plain Jane granola is our peanut butter granola and is delicious on these caramel dipped apples.
If you are looking for another recipe featuring our Plain Jane, you NEED to check out the Poached Apple Tart featuring Plain Jane crust.
That is it!
You did it!
Repeat the dipping and coating process until all 6 apples are coated. Depending on the size of your apples you may get up to 8 apples coated.
Would you like to win your own bag of Plain Jane Granola? Enter below!