Easy Caramel Apples Recipe

Sweet crisp apples dipped in homemade caramel! These Easy Homemade Caramel Apples are sticky, sweet and absolutely incredible while also being pretty simple to prepare. I encourage you to read this entire post to ensure your caramel apple making is a success! Yields 8 to 10 apples depending on apple size.

Course Appetizers & Snacks, Desserts & Sweet Treats

Cuisine American

Keyword apples, caramel, fall, fall recipes, halloween, kid friendly, sweet treats

Prep Time 15

Cook Time 20

Total Time 1 5

Servings servings

Calories 500

Author Laurie McNamara

Equipment

Ingredients

8 cold apples 6 to 10 apple depending on size
8 sticks or sturdy twigs see notes
1/2 cup corn syrup
2 cups granulated sugar
4 tablespoons unsalted butter at room temperature
1/2 teaspoon kosher salt
1 cup heavy whipping cream at room temperature
1/2 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Prep:

Set out ingredients to come up to room temperature, prepare apples, measure ingredients, pull out necessary tools (whisk, spatula, trivet etc), line pans and prep and toppings.
Have everything organized nearby and ready to go.

FOR THE APPLES:

Bring a pot of water to boil. Use a slotted spoon or steel spider strainer and add one apple at a time into the boiling water for 5 seconds. Lift out and set onto a clean kitchen towel or paper towel. Repeat with the remaining apples and then wash all apples and dry well. Refrigerate for at least 30 minutes. (This is the method I like to use)
or
Dip apples in a mixture of 1 tablespoon each lemon juice (or vinegar) and baking soda. Scrub with a vegetable brush and rinse and dry well.
Remove stems and insert sticks, skewers or popsicle sticks. Refrigerate until ready to dip. (Chilled apples helps set the caramel faster!)

FOR THE CARAMEL:

Meanwhile off the heat, measure and add corn syrup and granulated sugar. Use a wooden spoon or stiff spatula to stir until combined.
Attach a candy thermometer to the pot and heat on medium to medium-low heat. From here on out, DO NOT STIR. You can swirl the pan but absolutely do not stir as you will risk the sugar crystallizing.
After a few minutes, you will notice the sugar will start to deepen in color. This can happen fast so stand close and don’t walk away. At 300 to 325° the caramel should be a deep golden brown. Remove off the heat and carefully add in the butter and salt.
Carefully pour in the heavy cream, stirring often until combined. BE CAREFUL the hot caramel likes to bubble up so you need to whisk well while also being mindful of the hot steam.
Return the saucepan to the burner and continue cooking the caramel until it reaches around 230°. Remove off of the heat and let cool to 200° before stirring in the vanilla extract.

COOLING CARAMEL AND DIPPING:

Pour the caramel into a heat safe bowl and let cool until thickened - about 40 to 45 minutes.
Dip apples into the caramel swirling until the caramel comes as close to the stick as possible. Lift and let any excess drip back into the bowl. Transfer to a wax paper or silicone mat line rimmed sheet pan and repeat with the remaining apples. Refrigerate until set.
If caramel is too thin (ie still too warm) you can re-dip apples once it has cooled more.
Once all of the apples have been dipped, you can then dip into any desired "toppings" like nuts, sprinkles or shredded coconut, mini chips or marshmallows or chopped dried cherries or craisins.
Serve on a tray lined with wax paper as they still like to stick once set.
Caramel apples are best if enjoyed the day of but can be loosely covered and stored in the refrigerator for up to 1 week.

Notes

I bought these sticks on amazon (linked above) but you can foraged sturdy twigs in your backyard if you choose. Popsicle sticks or wooden skewers can also be used.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition