To thicken caramel sauce for caramel apples, you can use a simple starch slurry.
One effective method involves incorporating a starch and water mixture into the warm caramel. According to the reference, to thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel.
Easy Steps to Thicken Your Caramel
Here’s how to apply this technique:
- Prepare the Slurry: In a small bowl, whisk together one tablespoon of cornstarch or tapioca starch with one tablespoon of cold water for every cup of caramel sauce you need to thicken. Ensure there are no lumps.
- Combine: Slowly pour the starch slurry into your simmering caramel sauce.
- Simmer and Stir: Simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick. This process allows the starch to activate and bind with the liquid, increasing the viscosity of the sauce. Keep stirring to prevent sticking and ensure even thickening.
Why Thicken Caramel for Apples?
A thick caramel sauce is crucial for caramel apples because it needs to coat the apple effectively without dripping off too quickly. A sauce that is too thin will result in a very thin, often uneven, layer of caramel on the apple, which can be disappointing. Thickening it slightly ensures a luscious, even coating that sets up nicely.
Remember that caramel will also thicken as it cools. However, using a starch slurry like cornstarch or tapioca starch provides controlled thickening while the sauce is warm, making it easier to work with for dipping.
