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Oct 26, 2011 09:39 PM

Homemade Caramel Apples

I make my own caramel but have never chilled my apples before dipping them. For those who make their own caramel, have you found chilling the apples necessary/helpful? TIA

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  1. No, room temp is fine. The caramel will set up around the apple well enough; no reason to chill; actually, you might have the caramel set up faster on the apple than you want if the apple is cold, and not get the complete coating you desire.

    Just remember to set the coated apples on buttered parchment or waxed paper. Yes, buttered.

    1 Reply
    1. re: bushwickgirl

      I was also concerned with the caramel hardening too quickly on the apple...maybe it's a suggestion for the 'purchased caramel candy' version. (For the heck of it I put the apples outside where it's cooler while I'm preparing the caramel.)