Inside Out Caramel Apples 1


We are right in the middle of fall, my favorite season. Beautiful cooler weather, jeans, sweatshirts, boots, apple picking, hayrides, you get the picture.  With this beautiful season also comes caramel apples.  They are great with the gooey caramel coating, so sweet and sticky…..yes, sticky.  That’s the one aspect of caramel apples that I just can’t get down with.  If only there was a way to alter a caramel apple to get the same amazing flavor combo without the mess.  Hmmmm.  Yeah, you guessed it, that’s what this post is going to bring you.  Enter the inside out caramel apples.

What better start can you get than these HUGE apples this week.

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Start by creating a caramel.  You can use any way that you usually do to make a caramel or follow my directions below.  If you are short on time you could even try the caramel in a jar, just make sure it isn’t caramel sauce, it’s too loose to set in the apples.

The caramel I used is as follows:

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1/2 cup heavy cream and 1 1/2 cups of brown sugar

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2 Tablespoons of corn syrup, 2 Tablespoons of butter

Stir gently to melt the sugar and butter. 

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Let the mixture cook until it reaches 230 degrees.

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Turn off the heat and add the 1 teaspoon of vanilla.  Let it cool for 15 minutes.  While its cooling, prepare the apples.

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Slice three of those giant apples in half, use a melon baller you scoop out the seeds and core of the apples.

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Line a baking dish with waxed paper and set the apples down in there.  Either work quickly or sprinkle some lemon juice on the apples so they don’t brown.

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When the caramel is cooled down, carefully pour the caramel into the hollows of the apples.  The waxed paper will catch any of the caramel that spills out.  As you can see, I topped half of my apples with some chopped cashews. Think of any toppings you’d like, anything you find on a standard caramel apple or just be creative!

Set the apples in the fridge to let the caramel set.  When it is set you can get right to it with the apple half of you can slice them.  All the flavor but little to no mess.  Wasn’t sure fall could get any better until this.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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