Introduction
Sheet Pan Caramel Apples are a delightful twist on the classic caramel apple treat. With the perfect combination of sweet caramel and crisp apples, this recipe is sure to be a hit with both kids and adults alike. The convenience of making these caramel apples on a sheet pan makes it easy to prepare a larger batch for parties or gatherings. Whether you’re looking for a fun fall dessert or a sweet treat any time of the year, these sheet pan caramel apples are a must-try!
Ingredients
To make sheet pan caramel apples, you will need the following ingredients:
– 6-8 medium-sized apples
– 1 cup of brown sugar
– 1/2 cup of butter
– 1/4 cup of corn syrup
– 1 can of sweetened condensed milk
– 1 teaspoon of vanilla extract
– Toppings of your choice (chopped nuts, sprinkles, etc.)
Steps
Here is how you can make delicious sheet pan caramel apples:
1. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
2. Wash and dry the apples, then insert a popsicle stick or skewer into the stem end of each apple.
3. In a saucepan, combine the brown sugar, butter, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer.
4. Remove the caramel mixture from the heat and stir in the vanilla extract.
5. Dip each apple into the caramel mixture, allowing any excess caramel to drip off, and place it on the prepared baking sheet.
6. Add your desired toppings to the caramel-coated apples.
7. Let the caramel apples cool and set at room temperature before serving.
Variations
There are endless ways to customize your sheet pan caramel apples:
– Drizzle melted chocolate over the caramel-coated apples
– Roll the caramel apples in crushed cookies or candies
– Add a sprinkle of sea salt for a sweet and salty flavor contrast
– Use white chocolate or caramel drizzle for a different finishing touch
Tips
Here are some helpful tips to ensure your sheet pan caramel apples turn out perfectly:
– Use apples that are firm and slightly tart for the best flavor and texture
– Work quickly when dipping the apples in the caramel to prevent it from hardening
– Place the caramel-coated apples in the refrigerator to speed up the setting process
– Store any leftover caramel apples in the refrigerator for up to 3 days
Conclusion
Sheet Pan Caramel Apples are a delicious and fun treat that is easy to make and perfect for any occasion. Whether you’re hosting a fall gathering or simply craving a sweet snack, these caramel apples are sure to satisfy your cravings. Get creative with toppings and variations to make this recipe your own, and enjoy the delightful combination of sweet caramel and crisp apples with every bite!
FAQs
Q: Can I use different types of apples for this recipe?
A: Yes, you can use your favorite variety of apples, but make sure they are suitable for baking and dipping in caramel.
Q: How long do sheet pan caramel apples stay fresh?
A: Caramel apples are best enjoyed within a few days of making them. Store them in the refrigerator to keep them fresh.
Q: Can I freeze sheet pan caramel apples?
A: It is not recommended to freeze caramel apples as the texture may change when thawed.
Q: Can I make the caramel in advance?
A: Yes, you can prepare the caramel ahead of time and reheat it gently before dipping the apples for serving.
Sheet Pan Caramel Apples
A delightful twist on classic caramel apples, these sheet pan caramel apples combine sweet caramel with crisp apples for a fun and delicious treat. Perfect for parties or gatherings, these caramel apples are easy to make and customizable with various toppings.
Ingredients
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6-8 medium-sized apples
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1 cup brown sugar
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1/2 cup butter
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1/4 cup corn syrup
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1 can sweetened condensed milk
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1 teaspoon vanilla extract
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Toppings of your choice (chopped nuts, sprinkles, etc.)
Directions
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Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
-
Wash and dry the apples, then insert a popsicle stick or skewer into the stem end of each apple.
-
In a saucepan, combine the brown sugar, butter, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer.
-
Remove the caramel mixture from the heat and stir in the vanilla extract.
-
Dip each apple into the caramel mixture, allowing any excess caramel to drip off, and place it on the prepared baking sheet.
-
Add your desired toppings to the caramel-coated apples.
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Let the caramel apples cool and set at room temperature before serving.
