Caramel apples
A dipping caramel cooked to 245 °F and then allowed to fall to about 200 °F before the butter goes in — which happens to be the same temperature at which caramel coats an apple instead of sliding off it.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
6 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 8tart apples — medium, firm — Granny Smith holds up best
- 1 cupgranulated sugar
- 1 cupheavy cream
- ½ cuplight corn syrup
- ½ tspfine salt
- 1 tspvanilla extract
- 8wooden sticks
- flaky salt or chopped toasted peanuts — for finishing
Method
- 01
Scrub the apples in hot water and dry them completely. Supermarket apples are waxed and caramel slides straight off wax, so this one step decides whether the coating stays on the fruit or ends up in a ring on the paper.
- 02
Push a stick into the stem end of each apple and chill them on a buttered parchment sheet. Cold fruit sets the caramel faster and holds a thicker coat.
- 03
Combine the sugar, corn syrup, cream and salt in a heavy saucepan over medium heat and stir until dissolved, then cook without stirring to 245 °F.
245 °F · 25 min
- 04
Take the pot off the heat and let the temperature fall to about 200 °F, then stir in the infused butter and the vanilla until the caramel is smooth and glossy. Butter added earlier would ride a boil for no reason — it emulsifies readily at this temperature, and 200 °F is also the right viscosity for dipping.
8 min
- 05
Dip each apple, turn it to coat, lift it straight up and let the excess run back for a few seconds, then scrape the base against the rim of the pot.
- 06
Dip all eight in one run without stopping. The caramel thickens as the pot cools, so a long pause means the last apple picks up a noticeably heavier coat than the first, and a heavier coat is a heavier dose.
- 07
Roll the tacky bases in flaky salt or chopped peanuts and set the apples upright to firm up in the refrigerator.
60 min
- 08
Wrap each apple and label it. A whole one is a full serving; if you cut an apple into wedges to share, understand that the caramel pools toward the bottom and the wedges are not equal.
- 09
Keep them at the back of the refrigerator. A caramel apple is fair food in most people's minds, so nothing about it warns a child or a guest off, and the label is the only thing standing between them and an accident.
Built on
Standard dipping caramel: 1 cup sugar, 1 cup heavy cream, ½ cup corn syrup and 6 tbsp butter cooked to 245 °F, enough to coat 8 medium apples.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
10 mg / apple
1 mg10 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups