Caramel apples are so fun to make! I made mini apples with my niece last year and she’s already asking when we’re doing it again this fall. My husband’s mom also has a long running tradition of making them with the family.
These Toffee Caramel Apples are made using my favorite local toffee (B. Toffee) and instead of normal sticks you can use some fun cleaned branches for a rustic antler look. If you don’t live in SoCal I would still highly recommend ordering the B. Toffee online. Not only is the packaging gorgeous, but it’s also absolutely delicious!
- 8 apples, any variety
- 1 cup chopped B. toffee B. bits (chopped B. toffee to bits)
- 1 cup heavy cream, divided
- ¾ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 apples any variety
- 1 pkg. (14 oz.) Wrapped Caramels
- 2 Tbsp. milk
- Wash and completely dry the apples to remove any wax. Insert a stick into the stem end of
- each apple.
- Pour the chopped B. toffee B. bits on a piece of parchment paper or foil.
- Fit a heavy-bottom saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the
- cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will
- be golden. Remove from the heat, and carefully swirl in the remaining 1/4 cup of cream and
- the vanilla. Use caution; this is very hot and it may splatter.
- While the caramel is warm, dip and turn the apples into the caramel to coat and let the excess
- drip off. Dip into the chopped B. bits to coat with desired amount.
- Arrange the apples on parchment or waxed paper and let cool.