That steady, almost hypnotic simmer of caramel bubbling gently in the pot — that’s the signal. Candy apples seem intimidating, but they come down to watching a pot for ten minutes. Twenty minutes, six apples, a whole lot of fun.
Ingredients :
- The apples — Get Granny Smiths. Their acidity cuts through the sugar of the caramel in a way that makes everything feel truly balanced. Golden Delicious have too little character here — they fade into the background. Make sure they are very cold: it helps the caramel stick immediately on contact.
- Corn syrup (Karo) — This is what prevents the caramel from crystallizing and gives it that flexible, non-brittle texture. You can find it in the baking aisle of the supermarket. Without it, your caramel risks becoming grainy — it happens fast and there is no fixing it.
- Heavy cream — Heavy, really. Light or low-fat versions will make the caramel too runny. A cream with at least 30% fat content is what gives it structure and that velvety feel in the mouth.
- Butter — Unsalted, taken out of the fridge 30 minutes before starting. Cold butter added to hot caramel can cause lumps or splattering. Small detail, big difference.
