Smooth, sweet, buttery caramel makes the perfect coating to surround crisp, tart apples. Once dipped in mixed chopped nuts or a combination of chocolate shavings, these Caramel Apples will make the perfect Autumn snack to share.
Bring a large saucepan of water to a boil. Using tongs, dip apples into boiling water for a few seconds, then dry with a tea towel to remove wax from the apple peel. Ignore this step if you have unwaxed apples. Set apples aside; when completely cool, insert a wooden skewer firmly into each apple's bottom for a handle.
Refrigerate your apples. A cold apple will cool the caramel as it goes on, which will help it stick better. This step isn’t essential, but if possible, refrigerate your apples for at least 30 minutes before proceeding.
Line a baking tray with parchment paper. Get all your ingredients for the caramel ready. Prepare your toppings by pouring the mixed chopped nuts and mixed chocolate shavings into two separate shallow bowls.
In a deep-sided heavy-bottomed saucepan, melt the butter over medium-high heat. Stir in the brown sugar, golden syrup and condensed milk with a wooden spoon (constantly stir to ensure the caramel doesn’t stick on the bottom of the pan).
Remove the pan from the heat. Set the pan aside and let it cool slightly, about 3 to 5 minutes, until it registers about 100°C (212°F). The caramel will thicken slightly as it starts to cool. Using mitts, carefully transfer the caramel into a bowl.
Dip each apple into the hot caramel to completely coat the apple, let the excess caramel drip off. Then hold it upside down for 30 seconds to allow the caramel to cool slightly and settle. Next, dip three apples into the mixed chopped nuts, and then the remaining three apples into the chocolate shavings — place apples on the prepared tray and straight into the fridge to set.
Caramel Apples are best eaten the same day as making.