Homemade Caramel Apples – learn how to make caramel apples that turn out every amazing every time! These tips will help you get professional results.
Apples drenched in decadent caramel are a perfect fall treat. They do take a bit of time, but they are so incredible! If you are looking for something easier, you can always dip your apples in my caramel sauce, or whip up a batch of toffee caramel apple dip.
When it comes to making caramel apples, I have had really bad luck over the years. I’ve tried several recipes, and either ended up with caramel that was so thick it stuck to your teeth, or caramel that slid off the apple into a puddle. I thought I was doomed to failure.
Then I got this recipe from a friend who is a Caramel Apple making pro. She also gave me some tips, and now I can make perfect caramel apples every single time. Thanks Michelle!!
The caramel on these apples is divine, and they seriously are the best caramel apples I have ever had. They rival the ones that you have to spend over $5 for at gourmet shops. They are so, so good, and a must make for fall! So much better than the ones made with store bought caramels.
We made them for a church activity with about a dozen girls, and it was a ton of fun. We set out a bunch of toppings and let everyone customize their own apples. My favorites are white chocolate with cinnamon sugar, or toffee bits. Both so yummy!
HOW TO MAKE CARAMEL APPLES FROM SCRATCH
- brown sugar
- corn syrup
- sweetened condensed milk
- crisp apples (we like Granny Smith apples)
Prepare your apples using the tips below, and push sticks down into the center at the stems. Cook and stir butter, brown sugar, corn syrup, and salt over medium heat in a heavy saucepan until mixture comes to a boil. Stir in some sweetened condensed milk, then cook and stir till a candy thermometer reads 240°.
Add vanilla, then let mixture cool a couple minutes. Hold the apples by the popsicle stick and dip into the hot caramel. Coat the apple as close to the top as you can. Add toppings, then place on silicone liners or waxed paper sprayed with cooking spray.
- White chocolate with cinnamon/sugar mixture
- Melted chocolate
- Mini chocolate chips
- Toffee bits
- Crushed M&M’s
- Crushed Oreos
- Chopped Snickers
- Chopped nuts (we like peanuts and pecans)
- Sea salt
PRO TIPS FOR CARAMEL APPLE MAKING:
- Let the caramel mixture cool for a couple minutes before dipping apples, but don’t wait too long.
- Make sure apples are room temp, or condensation causes caramel to slide off. (I’ve ruined bunches of apples before because I didn’t know this trick.)
- Wash and dry your apples several hours ahead so they are completely dry.
- Spray plates or wax paper with non stick spray to prevent caramel from sticking. Better yet, use silicone pan liners. Nothing sticks to them!
- Dipping the bottoms of the caramel apples in the goodies before placing on plate will also make them easier to pick up.
- If you get really shiny apples, you can lightly sand them with fine grit sandpaper. It helps the caramel stick better. Just make sure you rinse and dry them completely after sanding! 🙂
- Any leftover caramel makes great caramel dip.
How long do caramel apples last?
If you place them in the refrigerator, they can last for a week or two. After you cut them, the apple will start to brown, but you can just slice off the browned edges and they are fine. You can store them at room temperature for a day or two, but it’s best to chill them after that. We like to let them come to room temperature before slicing.
MORE TASTY FALL RECIPES
- Apple Banana Muffins
- Pumpkin Cranberry Bread
- Eggnog Quick Bread with Crumb Topping
- Chewy White Chocolate Pumpkin Cookies
- Cranberry Apple Crisp
- 1/2 cup butter
- 2 cups brown sugar
- 1 cup corn syrup
- dash salt
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 12 apples
- Wash and completely dry your apples and insert popsicle sticks. Set aside. Spray waxed paper or parchment paper with non stick cooking spray, or use silicone pan liners.
- Melt butter in a heavy saucepan. Add brown sugar, corn syrup, and salt. Cook and stir over medium heat until mixture comes to a boil; about 10-12 minutes.
- Stir in the sweetened condensed milk. Cook and stir till a candy thermometer reads 240° (soft ball stage).
- Remove from heat and stir in vanilla. Let caramel cool a couple minutes, then dip apples into caramel. Twirl apple to remove excess caramel, then quickly add additional toppings as desired.
- Place apples on prepared parchment paper or a silicone pan liner.
When you get to the last few apples, it is hard to dip them. You can just pour the hot caramel over them.
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Amount Per Serving: Calories: 503Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 158mgCarbohydrates: 101gNet Carbohydrates: 0gFiber: 4gSugar: 95gSugar Alcohols: 0gProtein: 4g