Apples of Gold are a classic Southern dessert of whole apples baked in a rich, buttery caramel sauce until tender and glossy. The name comes from the golden, candied appearance the apples take on as the sauce thickens around them. This recipe works beautifully because the apples hold their shape while absorbing the caramel, creating a warm, comforting treat that is surprisingly simple to make.
Ingredients
- 6 medium baking apples (such as Granny Smith, Honeycrisp, or Fuji), peeled and cored
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 cup (60 g) unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place the peeled and cored apples in a baking dish large enough to hold them in a single layer without touching too much.
- In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring until the syrup turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.
- Remove the saucepan from the heat and carefully whisk in the butter, cinnamon, nutmeg, vanilla, and salt. The mixture will bubble vigorously; continue stirring until smooth.
- Pour the caramel sauce evenly over the apples.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and baste the apples with the sauce. Continue baking, uncovered, for another 30-40 minutes, basting every 10 minutes, until the apples are tender when pierced with a fork but still hold their shape.
- Let the apples rest for 10 minutes before serving. Spoon the caramel sauce over each apple when plating.
Tips
- Choose the right apple: Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape best during baking. Softer varieties like McIntosh may turn mushy.
- Caramel color: The caramel should be a deep amber, but not dark brown. If it smells burnt, it’s overdone. If it’s too light, the sauce will be thin and not as flavorful.
- Basting is key: Basting the apples with the caramel sauce ensures they stay moist and absorb the flavor evenly. Don’t skip it.
- Make ahead: You can prepare the apples and caramel sauce up to a day ahead, store them separately in the refrigerator, and then assemble and bake when ready.
Serving Suggestions
Serve the apples warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess contrasts perfectly with the warm, spiced apples. A drizzle of extra caramel sauce from the dish is a must. These apples also pair well with a slice of pound cake or a spoonful of Greek yogurt for a less sweet option.
Variations
- Spiced: Add a star anise or two to the caramel sauce while it simmers for a warm, licorice note. Remove before serving.
- Citrus: Stir in the zest of one orange or lemon into the caramel sauce for a bright, fresh flavor.
- Nutty: Sprinkle chopped toasted pecans or walnuts over the apples before serving for added crunch.
- Bourbon: For adults, add 2 tablespoons of bourbon to the caramel sauce after removing it from the heat. Stir well and proceed with the recipe.
Storage and Reheating
Store any leftover apples and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, place the apples and sauce in a saucepan over low heat, or in a microwave-safe dish, and warm gently until heated through. The sauce may thicken upon cooling; add a splash of water or apple juice when reheating to loosen it if needed.
Frequently Asked Questions
Can I use pre-peeled apples? Yes, but they may not hold their shape as well. If using pre-peeled apples, reduce the baking time by about 10 minutes and check for tenderness earlier.
Why did my caramel turn into a hard lump? This can happen if the sugar syrup is cooked too long or if the butter is added too quickly. To fix it, return the pan to low heat and stir gently until the caramel melts again. If it remains lumpy, strain the sauce before pouring over the apples.
Can I make this in a slow cooker? Yes, you can. Place the apples in the slow cooker, pour the caramel over them, and cook on low for 4-5 hours or on high for 2-3 hours, until tender. Basting is not necessary in the slow cooker, but you can spoon some sauce over the apples before serving.
What if I don’t have a candy thermometer? You don’t need one for this recipe. The visual cue of a deep amber color is sufficient. If you’re unsure, drop a small amount of the syrup into a glass of cold water; it should form a firm ball that holds its shape.
Can I use apple slices instead of whole apples? Absolutely. Slice the apples into thick wedges (about 1/2-inch thick) and reduce the baking time to about 25-30 minutes, or until tender. This is a great option for a quicker dessert.
Is it safe to reheat the apples? Yes, as long as they have been stored properly in the refrigerator and reheated to an internal temperature of 165°F (74°C) if you are reheating leftovers. This ensures any bacteria that may have grown are killed.
Related
- Simmering Beef Soup: A Hearty One-Pot Recipe
- Simmering Beef Stew Recipe: Rich & Hearty
- Simmering Beef Tips: Easy One-Pot Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).