"While the terms caramel apple and candy apple are often used interchangeably, they aren't actually the same thing. Both caramel and candy apples (sometimes called "candied apples") contain a thick, sweet exterior coating. This makes the apples visually appealing (especially to kids), festive, and much, much sweeter than normal apples. However, the biggest difference between caramel apples and candy apples is the coating. The coating for caramel apples is a thick, gooey caramel. Meanwhile, the coating for candy apples is heated sugar water."
"To make the perfect caramel sauce for your apples, combine brown sugar, butter, heavy cream, and corn syrup over high heat and then dip your chilled apples in the mixture once it slightly cools. You can also melt pre-made caramels or caramel chunks in a saucepan to create the coating. When the caramel sets, the apples will have a soft, gooey exterior."
Caramel apples are coated with thick, gooey caramel made from brown sugar, butter, heavy cream, and corn syrup, or by melting pre-made caramels; the caramel sets soft and sticky, producing a tender, easy-to-bite exterior. Candy apples are coated with heated white sugar, water, and corn syrup, often tinted with red food coloring; the mixture is applied while boiling and cools to a hard, glossy, crunchy shell. Caramel coatings are less sweet and pair well with any apple variety, including Gala, Honeycrisp, and Pink Lady, and accept toppings like chocolate, nuts, or sprinkles.
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