Caramel Apple

Caramel apples are a classic symbol of fall. Crisp, tart apples paired with sinfully sweet caramel is a marriage of flavors that’s both comforting and somehow refreshing. Sure, premade caramel apples are available at grocery stores and farmers markets during the autumn months, but it’s hard to beat a homemade caramel apple recipe!

When learning how to make caramel apples at home, the process may sound intimidating, but it is easier than you think. And the results are caramel apple perfection. You could turn to our easy caramel apples recipe that uses premade caramel candies—no candy thermometer required! But if you’re in it for the real deal, keep reading to learn how to make caramel apples from scratch.

Ingredients for Caramel Apples

• Butter: We use two sticks of butter to keep the caramel incredibly soft and creamy.
• Brown sugar: Be sure to pack in the brown sugar when measuring the ingredients. You don’t want to miss out on any of its sugary goodness!
• Light corn syrup: Our caramel apples recipe uses light corn syrup to keep the caramel sauce sticky-sweet and stretchy. Light corn syrup also prevents the caramel from crystallizing or setting into a hard-as-a-rock coating.
• Sweetened condensed milk: Milky, thick, rich and sweet, sweetened condensed milk is milk that has had a lot of its water content evaporated. It’s the perfect ingredient for caramel sauce, as it will slightly thin the caramel sauce without adding an excess of water.
• Vanilla extract: A touch of vanilla extract rounds out the flavors of the caramel sauce with sweet, delicate floral notes.
• Wooden sticks: Grab wooden or decorative caramel apple sticks to pierce into the centers of the apples.
• Apples: Smaller apples often are the best choice. They will be easier to dip and offer a better ratio of apple to caramel flavor. Look for apples with a flat, even bottom that will sit level and not roll over once dipped in delectable caramel.
• Peanuts: While peanuts are completely optional, they add a pleasant texture and a nutty flavor to the caramel apple recipe.

Directions

Step 1: Prepare the caramel

In a heavy 3-quart saucepan, combine the butter, brown sugar, corn syrup and milk. Bring the mixture to a boil over medium-high heat and cook, stirring frequently, until the mixture reaches 248°F (firm-ball stage) on a candy thermometer, 30 to 40 minutes. Remove the saucepan from the heat and stir in the vanilla extract.

Step 2: Dip the apples

Insert wooden sticks into apples using firm pressure. Dip each apple into the hot caramel mixture, turning to coat. Lift the apple from the caramel and allow any excess caramel to drip off. Set apples on a piece of waxed paper to cool.

Editor’s Tip: Resist the urge to double dip! For a perfectly smooth, even coating, dip each apple in a single, fluid motion and then turn the apple in the caramel. Once coated, lift each apple out and let any excess caramel drip off.

Step 3: Roll caramel apples in peanuts or other toppings

If desired, roll or sprinkle your caramel apples with the chopped peanuts once the caramel has cooled but is still tacky. Rainbow sprinkles, chopped nuts and melted chocolate are all delicious and popular options too. Return the apples to the waxed paper to finish cooling.

Editor’s Tip: Don’t forget about the sticks! Tying a simple silk bow around the stick of each caramel apple or wrapping each stick with a thin, multi-colored ribbon secured with a tiny dot of nontoxic glue is a great way to dress up your apples.

Caramel Apple Toppings

Let your imagination run wild when preparing your caramel apples recipe. Chopped peanuts, sprinkles and melted chocolate are the most traditional caramel apple toppings, but they’re far from your only options. Here are a few other ideas to inspire you:

• Candy lovers: Roll your caramel apples in mini M&M’s, Reese’s Pieces and/or chopped Snickers. This is the perfect way to use leftover Halloween candy! For the ultimate gourmet caramel apples, drizzle white and dark chocolate on top.
• Apple crisp: Dip your caramel apples in a mixture of granola and walnuts, drizzle the apples with melted white chocolate and/or caramel, and dust them with cinnamon.
• Pumpkin pie: Drizzle melted white chocolate mixed with a little orange food coloring all over the caramel apples, then immediately dust them with pumpkin pie spice and graham cracker crumbs.
• Cookies and cream: For the ultimate Oreo caramel apples, dip the caramel apples in melted white chocolate and then roll in crushed Oreos.
• Salted caramel: Sprinkle the caramel apples with flaky sea salt and add a drizzle of melted chocolate.
• Chocolate turtle: Roll each caramel apple in roasted pecans and drizzle with milk or dark chocolate.
• Campfire s’mores: Melt marshmallows in the microwave, then dip the caramel apples into the melted marshmallow. Drizzle the covered apples with melted milk chocolate and dust with graham cracker crumbs.

How to Store Caramel Apples

We don’t recommend leaving caramel apples out overnight, mainly for food safety reasons. Once punctured with a wooden dowel, caramel apples can become a breeding ground for harmful bacteria, like listeria. For best results, caramel apples should stay in the refrigerator.

How long do caramel apples last?

Your caramel apples are always best eaten the same day they are prepared. However, they can also be saved for future enjoyment if properly stored. Place the caramel apples in an airtight container (you may need to remove their sticks), or wrap each one in storage wrap and keep them in the fridge for up to a week.

Caramel Apple Tips

What are the best apples to use for a caramel apple recipe?

You can use just about any type of apple to make caramel apples. However, we find that the best results come from using apples that have a tart flavor profile and a firm, crisp consistency.

Granny Smith is the most popular variety for a caramel apples recipe because the extra-tart flavor balances beautifully with the sweet caramel. If you want something a little less sour, Honeycrisp, Golden Delicious, Fuji, Pink Lady, Jonagold and even Gala are all suitable apples. You want to avoid Red Delicious, though, since this apple tends to become mushy and mealy more easily.

How do I get the waxy coating off my apples?

While there’s nothing dangerous about this waxy coating, it can make coating your apples in caramel tricky. To remove the wax, dip each apple into boiling water for three to five seconds, then wipe it with a paper towel. You can use a paper towel dipped in apple cider vinegar or a mixture of baking soda and lemon juice to remove more stubborn wax coatings.

The best apples for caramel apples are the ones you pick yourself (find the best orchard near you). Besides being a fun fall activity, apples picked from an orchard often lack the waxy coating you see on most apples in grocery stores.

How do I make the caramel stick to the apple?

A few tricks can help the caramel set quickly on the apple. First, use cold apples. The coolness of the apple helps set the caramel quickly and smoothly compared to apples stored at room temperature. Next, make sure the apples are super dry after you wash them. Excess water on the skin can cause the caramel to bubble and stick poorly to the apple.

Why aren’t my toppings sticking to my caramel apples?

If you’re having a difficult time getting the toppings to stick to your caramel apples, it’s likely because the caramel set too quickly. No worries, you can soften the caramel again. Hold a coated apple over a small saucepan filled with boiling water (be careful!). The hot steam will envelop the apple and soften just the outermost layer of caramel so toppings will adhere with ease.