Perfect Pumpkin Spice Caramel Apples
Pumpkin spiced caramel apples, tacky but not too drippy or sweet.
Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Servings: 12 small caramel apples
- 1 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 teaspoons pumpkin pie spice
- 3/4 cup light corn syrup
- 14 ounces sweetened condensed milk
- 10-12 small tart apples
- 3/4 cup crushed graham crackers
Melt butter in a medium-sized, heavy-bottomed saucepan on medium-low heat.
Add brown and white sugar, pumpkin pie spice, and corn syrup. Stir regularly, being sure to scrape the bottom of the pot, until the mixture begins to boil (about 30 minutes). Resist the temptation to raise the heat.
Add the sweetened condensed milk and continue to stir until the temperature on a candy thermometer reads 241 F. You can let it go all the way up to 248 F if you prefer the caramel to be really hard. I like mine to be solid enough to stick to the apple, but still soft enough to not break my jaw.
Remove from the heat and let the caramel cool for a couple of minutes.
While the caramel is cooling, wash and dry the apples and insert sticks.
Roll prepared apples into hot caramel and place into extra large baking cups or onto parchment paper.
Let cool for a couple of minutes and then roll in graham cracker crumbs.
Calories: 501kcal | Carbohydrates: 86g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 71mg | Potassium: 241mg | Fiber: 4g | Sugar: 76g | Vitamin A: 13.3% | Vitamin C: 10.3% | Calcium: 4.6% | Iron: 4.1%