Dessert - Caramel apples no corn syrup recipes

Author: Lee Estes  

If you’ve never tried making caramel apples, take your first dip with this easy recipe that doesn’t use corn syrup. Yes, you read that right – homemade caramel apples without corn syrup.

Made-From-Scratch Caramel Apples Recipe

Made-From-Scratch Caramel Apples Recipe
Homemade caramel apples are best with a caramel that's thick enough to generously coat, but soft enough to bite through.
Provided by: Stella Parks
Total time: 45 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 5
  • 8 to 12 small apples, refrigerated until cold
  • 4 ounces water (1/2 cup; 115g)
  • 9 ounces sugar (1 1/3 cups; 255g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 9 ounces heavy cream (1 cup plus 2 tablespoons; 255g), chilled (see note)
  • Calories: 206 kcal
  • Carbohydrate: 36 g
  • Cholesterol: 24 mg
  • Fiber: 2 g
  • Protein: 1 g
  • Saturated Fat: 5 g
  • Sodium: 137 mg
  • Sugar: 32 g
  • Fat: 8 g
  • Serving Size: Makes 8 to 12 caramel apples
  • Unsaturated Fat: 0 g
How to cook:
  1. Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.
  2. Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F (121°C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212°F (100°C).
  3. Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.
Notes: How to Make Candy Apples | Favorite Family Recipes, It called for part brown sugar, part white sugar, and corn syrup. I was hoping this would give the “candy” more of a caramel flavor,

Caramel Apples without Corn Syrup

Caramel apples are a fun fall dessert, but most recipes use corn syrup or other weird Duration: 6:49

Impressive Homemade Caramel Apples Without Corn Syrup

Last Halloween my homemade caramel apples without corn syrup were a hit. Even the adults
Duration: 5:17

How to Make Caramel Apples

These EASY caramel apples are a perfect fall treat! Homemade caramel is so Same Day Duration: 8:13

Homemade Caramel Apples

Homemade Caramel Apples
The careful (but relatively easy, promise!) ingredient ratios and cooking method make the caramel on these apples just right. It's flavorful without tipping over into bitterness, and soft enough without being unmanageable. Isn't it fun when science makes things taste great? If you're new to caramel-making, refer to the step-by-step photos and the video for visual cues.
Provided by: Carolyn Gratzer Cope
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6
  • 8 small apples, refrigerated
  • 1/2 cup water
  • 1 cup plus two tablespoons (225 grams) sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup (237 ml) (225 grams) heavy cream
  • 1/2 cup chopped salted peanuts
  • Calories: 309 calories
  • Carbohydrate: 56.2 grams carbohydrates
  • Fat: 9.8 grams fat
  • Fiber: 4.6 grams fiber
  • Protein: 3.7 grams protein
How to cook:
  1. Wash and dry the apples very well. (See notes below.)
  2. Pull the stems out of the apples and insert one end of a popsicle stick, caramel apple stick, or twig into the stem end, about halfway into the apple, depending on size. You want to leave enough of the stick available for gripping while also ensuring it's firmly in place. Return the apples to the fridge until ready to dip.
  3. Line a baking sheet with a silicone mat (preferred) or with parchment paper sprayed with nonstick cooking spray, and set aside. If spraying with cooking spray, do NOT place the apples on this surface before coating with caramel.
  4. Spread chopped peanuts on a plate and set aside.
  5. Place the water, sugar, and salt into an impeccably clean 3- to 4-quart pot with a heavy bottom. Bring to a boil over medium heat, stirring constantly with a wooden spoon or heat-safe spatula until the sugar dissolves completely.
  6. When the mixture boils, stop stirring. Simmer undisturbed until sugar syrup takes on an amber color, about 10 minutes. (For a long time the mixture will be clear, and you'll see the bubbles gradually get bigger. Once it starts to take on some color, the rest happens fairly quickly.)
  7. As soon as the syrup is a nice, medium-dark amber, carefully pour in the cream. The mixture will boil up furiously. Stir vigorously with a wooden spoon or heatproof spatula. Continue cooking, stirring from time to time, until the caramel reaches 250°F (121°C).
  8. At this stage you can choose whether to leave the caramel in the pot or pour it into a 2-cup heatproof glass measuring cup. Let the caramel cool to about 212°F (100°C).
  9. One at a time, hold each apple by the stick and swirl to coat in the caramel. Let excess caramel drip back into the cup or pot. The caramel will cool quickly, so work as fast as you reasonably can. Place each apple on the prepared baking sheet. See notes below about reheating if necessary.
  10. Roll the base of each caramel-coated apple in chopped nuts. Set each apple back on the baking sheet to cool completely.
Notes: How to Make Candy Apples Without Corn Syrup [Video], Easy Candy Apples recipe made without corn syrup, You need sugar, water and food coloring (NO corn syrup!!) to make these sweet apple

Impressive Homemade Caramel Apples Without Corn Syrup

Impressive Homemade Caramel Apples Without Corn Syrup
Last Halloween, my caramel apples were a hit. Even the adults love ‘em, too! What they didn’t know is that I made them without corn syrup. Yes, you read that right – homemade caramel apples without corn syrup.
Provided by: Alana
Total time: 19 minutes
Cook time: 14 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 5
  • 8 apples, any variety will do
  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon lemon juice or vinegar or ½ teaspoon of cream of tartar, whichever you prefer
  • Optional: 2 teaspoons food coloring
How to cook:
  1. Wash the apples and pat dry. If the apples are waxed, dip in hot water for a few seconds to remove the wax coating before drying
  2. Put bamboo candy sticks in the middle of each of the apples
  3. In a medium pot, add the sugar, water, lemon juice (or vinegar or cream of tartar), and food coloring on medium high heat
  4. When the mixture starts boiling, lower the heat to medium and place the candy thermometer into the pot
  5. Let the sugar mixture boil for about 12 more minutes until the temperature reaches 300 degrees Fahrenheit
  6. Once the sugar mixture reaches the perfect temperature, remove the pot from the heat immediately
  7. At this point, quickly dip the apples into the sugar mixture, swirling around and holding the apple for a few seconds to let the excess mixture drip. Place the apple on top of parchment paper. Repeat this process for the rest of the apples
  8. If the sugar mixture has hardened before you’re done with all 8 apples, reheat the mixture for a few minutes to loosen the mixture up
  9. Let the apples sit for at least 40 minutes before serving
Notes: Impressive Homemade Caramel Apples Without Corn Syrup, Ingredients ; 8 apples ; 1 cup granulated sugar ; ½ cup water ; 1 tablespoon lemon juice

Caramel Apples without Corn Syrup

Caramel Apples without Corn Syrup
If you’ve never tried making caramel apples, take your first dip with this easy recipe that doesn’t use corn syrup. A candy thermometer is essential when making candied apples - I highly recommend this small investment in your kitchen arsenal.
Provided by: Liren Baker
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7
  • 10-12 small Granny Smith apples (ideally organic, without any waxed coating)
  • 10-12 candy or craft sticks
  • 2 cups packed light brown sugar
  • 1 3/4 cups heavy cream
  • 3/4 cup cane sugar syrup
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 teaspoons kosher salt
  • Calories: 415 kcal
  • Carbohydrate: 74 g
  • Protein: 1 g
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Trans Fat: 1 g
  • Cholesterol: 53 mg
  • Sodium: 426 mg
  • Fiber: 4 g
  • Sugar: 68 g
  • Unsaturated Fat: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare the apples by washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
  2. Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
  3. In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reaches 250° F.
  4. Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the more thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
  5. Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop, and hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is thinner again.
  6. Let the apples rest in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.
Notes: Homemade Organic Caramel Apples Without Corn Syrup, 8 to 10 small green apples · 1 cup granulated sugar · 5 tablespoons grass-fed butter, room temperature and cut into pieces · ½ cup heavy cream,
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