Caramel Apples

Homemade caramel apples coated with soft & chewy caramel. Homemade caramel is sweet, buttery and delicious paired with tart, crisp Granny Smith apples. Made with simple ingredients and rolled into your favorite toppings.

I’ve been using this recipe for homemade caramel apples for over 25-years.

Caramel apples with caramel made from scratch in a saucepan on the stove. Homemade caramel is much better than store-bought and caramel apples are the perfect DIY holiday gift or party favor. Follow our step-by-step instructions.

Why this recipe works

• Nostalgic – Classic caramel apples just like at local fairs & festivals.
• Easy to make – Simple ingredients, readily available in your pantry. Achieve perfect caramel apples each and every time.
• Individual dessert – The fall treat for farmers markets, bake sales and farmstands. Caramel apples are great for party favors and DIY holiday gifts.

What you’ll need

• Apples – Granny Smith apples are my go-to choice because their tartness balances well with the sweetness of caramel. Honeycrisp or McIntosh are also great choices. Pick medium to large firm apples with no soft spots and fairly flat bottoms.
• Butter – Either salted or unsalted butter will work with this recipe. Use a high-quality brand of European or Amish butter for the best results.
• Brown sugar – Adds a depth of flavor with molasses.
• Corn syrup – This is an essential ingredient to keep caramel chewy and smooth. It’s an invert sugar that helps caramel not crystalize.
• Vanilla extract – Added at the very end of cooking caramel, as it will dissipate if added while cooking. Adds a depth of flavor.

Homemade caramel is easy to make with butter, brown sugar, corn syrup, and real vanilla extract. It’s so much better than store-bought wrapped caramel candies.

This easy caramel recipe is delicious drizzled over Apple Hand Pies.

Caramel Apples from scratch make the perfect holiday gift. Pack them in these food safe bags for gifts. They stay fresh refrigerated for up to 2-weeks.

Best Apples for Caramel Apples

Granny Smith or anything tart such as McIntosh is the most popular choice for caramel apples because they are tart and pairs perfectly with the sweetness of caramel and chocolate.

• Medium to large apples
• Firm with no bruises or soft spots
• As round and flat on the bottom as you can find- so they sit up on their own

Tools you’ll need for Caramel Apples

• Candy Thermometer -This tool is essential when making homemade caramel to be sure you reach the proper temperature. This is my favorite one.
• Saucepan or pot – A tall sided heavy-bottomed pot big enough to cook the caramel and not have it boil over.
• Parchment Paper – Pre-measured sheets of parchment paper fit perfectly on half sheet pans. This makes the process of dipping homemade caramel apples a breeze.
• Wooden Apple Sticks – These wooden candy sticks are perfect for dipping apples into caramel. These 7-inch wooden apple sticks are the perfect size.
• Poly Bags – Food-safe poly bags are perfect to wrap up each apple individually. They keep apples fresh and other smells from your fridge out! These are the perfect size for apples and gusset sides open up for fatter apples with plenty of toppings! Order here!
• Double Boiler To melt the chocolate I use these stainless steel double boiler melting pots. They are easy to use and fit in most of the saucepans you already own!

How to make Caramel Apples

Once it becomes caramel, keep the pot over low heat, just to keep it warm enough to dip apples.

• Prep the apples – Twist the stem off apples and remove stickers. Make sure apples are room temperature and dry. There’s no need to remove the wax from apples.
• Push sticks into apples – Push wooden apple sticks (7-inch wooden apple sticks) into straight into each apple. Use a kitchen towel to protect the palm of your hand, or you will eventually bruise.
• Cook the caramel – A tall sided heavy-bottomed pot big enough to cook the caramel and not have it boil over. While the caramel cooks, do NOT walk away from the pot, or it may burn! Use a high-heat spoon to stir the caramel.
• Dip the apples – Dip each apple in and shake off any excess. Roll into toppings and set apples onto a prepared half sheet pan, lined with parchment paper.
• Let caramel set – Place apples in cool place or in the refrigerator to set caramel.
• Add melted chocolate – If desired, drizzle with melted chocolate.
• Bag & refrigerate – Place into cellophane or poly bags, add twist ties and refrigerate.

Toppings for Caramel Apples

While the caramel is wet, roll the apples in anything you prefer. Dig through your kitchen cabinets and see what you have.

• Toasted coconut
• Peanut butter cups, chopped small
• Mini M&M’s or mini peanut butter M&M’s
• Chopped Nuts
• Candy bar pieces
• Crushed graham crackers or Biscoff cookies
• Cinnamon-sugar mixture to create an apple pie version

Recipe faqs

For some creative homemade DIY Christmas gifts, be sure and check out Salt Dough Ornaments, Homemade Barbecue Sauce, Mixed Berry Jam, and Raspberry Rhubarb Jam.

Or make a Christmas cookie tray filled with Homemade Chewy Brownies, Grandma’s Molasses Cookies, Raspberry Oatmeal Bars, and rolled sugar cookies. Make these beautiful homemade Christmas cookies made from a rolled sugar cookie and decorated with royal icing.

How to store Caramel Apples

If making caramel apples in the fall and winter you can use a cool garage or outdoor space to help them set when you’re making a big batch. Make sure the apples are protected from dirt, insects, and animals, and that the temperature stays consistently cold, but doesn’t freeze.

After the caramel and chocolate is set, package in food safe poly bags with twist tie. Store in a cool and dark place for up to two-weeks. Let the apples sit at room temperature for about 20-minutes before slicing with a chef’s knife.

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Caramel Apples

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Homemade caramel apples are very easy to make. Get creative and dip them in pretty much anything you love!

Course: Dessert

Cuisine: American

Servings: 12 apples

Calories: 602kcal

Author: Jessica Robinson

Equipment

• ▢
  Half Sheet Pans
• ▢
  Parchment Paper (Half Sheet pan)
• ▢
  Double Boiler Pot

Ingredients

Caramel Apples

• ▢ 2 cups brown sugar packed
• ▢ ½ cup (1 stick) butter (salted or unsalted)
• ▢ 1 cup corn syrup
• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 12 Granny Smith apples
• ▢ 7-inch apple sticks
• ▢ 1 pound semisweet chocolate chips (optional)
• ▢ various toppings

Instructions

Caramel Apples

• In a medium saucepan or heavy-bottom pot, over medium heat combine the brown sugar, butter and corn syrup.
• Once they are melted, add the can of sweetened condensed milk and stir. Heat until it comes to 245-degrees F. Use a candy thermometer to monitor the temperature.
• Stir continuously with a high-heat or wooden spoon. Be careful not to burn.
• Remove from heat, add the vanilla and stir to combine. Let cool slightly before dipping apples.
• Keep the pot of caramel over the lowest heat setting while dipping the apples. If the caramel isn’t kept warm, it will cool down and become too thick by the time you finish dipping all the apples, making them more difficult to coat evenly.
• Line half sheet pans with parchment paper and spray lightly with cooking spray.
• Place caramel dipped apples on half sheet pans lined with parchment paper. Let the caramel harden in a cool place. If rolling into toppings, do this right away before placing onto prepared sheet pans.
• If desired, dip in melted chocolate or drizzle melted chocolate. While the chocolate is still wet, roll the apples in your desired toppings.
• If you are doing a topping such as candy pieces (such as M&M’s), let the chocolate harden slightly before pressing on the candy. Otherwise it will slide off.
• Let the apples dry in a cool location.
• Once caramel and/or chocolate is set, package in clear bags, add a twist tie and refrigerate or store in a very cool (but not freezing) location.

Video

Recipe Notes

Storing Caramel Apples – In winter with cold temperatures, we store them in our garage on a folding table. Monitor the temperature if the weather turns warmer. Once the chocolate is set package up the caramel apples in food safe bags and tie up with a twist tie.

Preventing bubbles – Wash the apples thoroughly and dry them completely with a clean, dry kitchen towel. Let them come to room temperature while you prepare the caramel. Any residual moisture, condensation, or significant temperature difference between the apples and the caramel can cause bubbles to form on the coating.

Thinning out caramel – Caramel can be thinned back out with some evaporated milk or heavy cream. Put the pot back on the heat and stir. At this point you no longer need the thermometer because it’s already caramel.

Storing leftover caramel – Store any leftover caramel in Quart deli containers or airtight containers in a cool dark place or the refrigerator. It can be heated back up and thinned out if needed.

Nutrition

Calories: 602kcal | Carbohydrates: 103g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 458mg | Fiber: 7g | Sugar: 90g | Vitamin A: 354IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg

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