- Prepare the Apples:
- Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a silicone baking mat.
- Wash the apples thoroughly and dry them. Cut each apple into thin wedges or slices, discarding the core and seeds. Arrange the apple slices evenly on the prepared sheet pan.
- Make the Caramel:
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, granulated sugar, corn syrup (or maple syrup), and sweetened condensed milk.
- Stir constantly to prevent burning. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5-7 minutes, until the caramel thickens and reaches a golden-brown color. Stir frequently during this process to ensure a smooth consistency.
- Add Vanilla and Salt:
- Once the caramel has thickened, remove it from the heat and stir in the vanilla extract and salt. This will enhance the flavor and give it a slightly salty kick, which complements the sweetness of the apples perfectly.
- Pour the Caramel Over the Apples:
- Carefully pour the warm caramel over the apple slices on the sheet pan, making sure to cover them as evenly as possible. Use a spatula to spread it gently if needed, ensuring all the apple slices are coated.
- Add Toppings:
- While the caramel is still warm, sprinkle your chosen toppings over the apples. You can get creative here! Crushed nuts add a delightful crunch, mini chocolate chips offer a rich touch, sprinkles bring fun, and sea salt flakes create that irresistible sweet-salty combination.
- Bake:
- Place the sheet pan in the preheated oven and bake for about 8-10 minutes. This will soften the apples slightly and help the caramel set into a gooey, sticky layer.
- Cool and Slice:
- Remove the sheet pan from the oven and allow the caramel apples to cool for 15-20 minutes. The caramel will firm up as it cools. Once cool, use a sharp knife to slice the caramel-covered apple wedges into smaller portions if desired.
Serving Suggestions:
- Serve these sheet pan caramel apples warm for a comforting, gooey treat, or let them cool completely for a firmer, chewier texture. They’re perfect as a standalone snack or as part of a dessert platter.
Storage:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
- Freezing: These caramel apples are best enjoyed fresh, but you can freeze them in a single layer, then transfer to a freezer-safe container for up to a month.
Pro Tips:
- Avoid Caramel Burn: Caramel can burn quickly if left unattended. Stir constantly while cooking, and keep an eye on the color — it should be a deep golden brown but not too dark.
- Variety in Toppings: For a gourmet touch, drizzle melted dark or white chocolate over the caramel apples, or try using coconut flakes or crushed pretzels for extra crunch and flavor.
- Apple Variety: While tart apples like Granny Smith are traditionally used, feel free to experiment with sweeter apples like Honeycrisp or Gala if you prefer a more sugary bite.
Sheet Pan Caramel Apples offer a fun twist on the classic treat, combining the rich, buttery caramel with the freshness of baked apples. This easy recipe will keep your visitors engaged and excited to see how simple yet delightful this dessert is!