easy homemade caramel apples

Sweet and crunchy apples dipped in homemade caramel! These easy homemade caramel apples are gooey, sweet, and absolutely amazing, and they’re also super easy to prepare. We recommend you to read this entire post for successful caramel apple making. You will get 8-10 apples depending on the size of the apples.

I love caramel apples.

And when I say good, I’m not talking about the ones that come in clam containers at the grocery store. These items can break your teeth. Plus, I think we can all agree that homemade caramel is better. Growing up, I remember melting individually wrapped craft caramels and waiting for them to melt forever in a double boiler. It’s good, but not my favorite.

We tested several different recipes and methods for making homemade caramel apples. This was by far the easiest and had the least risk of ruining it from sugar crystallization or burning. All in all, it was pretty stress-free and the end result was delicious.

Now I just need to be a little patient while the caramel cools down. The struggle is real.

To make these easy homemade caramel apples, you’ll need:

Apples – I like to use a variety of apples, including Granny Smith, Fuji, Sweet Tango, Honeycrisp, and Pink Lady. Sticks or twigs – either from Amazon (linked in the printable recipe) or foraged from your backyard. You can also use popsicle sticks or wooden skewers. Sugar (white granules) When broken down, it turns dark brown and has a deep, rich flavor. Corn syrup – Corn syrup helps prevent sugar from crystallizing. (High fructose corn syrup is not the same, so don’t confuse it. (Read more here) Butter – Use unsalted butter and let it sit at room temperature. Kosher salt – Enhances the flavor of the caramel. Heavy cream – Bring to room temperature before using. Pure vanilla extract – Adds depth and warmth to the caramel. Tips for Caramel Apple Success: Prepare, Prepare, Prepare! Prepare the ingredients Let them come to room temperature, prepare the apples, measure out the ingredients, pull out the necessary tools (whisk, spatula, trivet, etc.), and prep and topping.If you’re ready, remove the waxy coating from the apples and wash them thoroughly to prevent the caramel from sticking. Ramel sauce, it’s absolutely necessary to ensure the correct temperature for this recipe. You can’t (or shouldn’t!) make caramelized apples without it. You may be tempted to make caramel right away, but if the caramel is too hot, it will run out under the apples and you’ll probably never learn.

What kind of apple should I use for caramel apples? Granny Smith Honeycrisp Fuji Pink Lady Sweet Tango

Look for small to medium-sized apples (for a better caramel-to-apple ratio!) that are symmetrically round and free of blemishes and soft spots.

Most apples you find at the grocery store or market are sprayed with synthetic (edible) wax. Wax helps maintain freshness and is why apples look so bright and shiny compared to apples sold in apple orchards and cider factories. That being said, if you want to increase the chances of your caramel sticking to your apples, I highly recommend using one of the following two methods to remove the wax from your apple skins.

How to remove wax from apples: Bring a pot of water to a boil. Using a slotted spoon or steel spider strainer, add apples, one at a time, to the boiling water for 5 seconds. Lift it up and place it on a clean kitchen towel or paper towel. Repeat with the remaining apples, washing them all and drying them thoroughly. This is the method I often use. Alternatively, soak apples in a mixture of 1 tablespoon each of lemon juice (or vinegar) and baking soda. Scrub with a vegetable brush and dry thoroughly.

Remove the stem (if possible) and insert a stick, skewer, or popsicle stick. The stick I used was pretty dull, so I used a wooden skewer to make pilot holes first. Refrigerate the apples until ready to use, then pat dry with a kitchen towel before soaking. Also, if you use chilled apples, the caramel will solidify faster.

Make the caramel:

Meanwhile, turn off the heat and measure and add 1/2 cup corn syrup and 2 cups granulated sugar to a 2- to 3-quart saucepan. Using a wooden spoon or stiff spatula, stir until combined.

Attach a candy thermometer to the pot and heat over medium-low heat. Do not stir from this point on. You can swirl the pot, but never stir as you risk crystallizing the sugar.

After a few minutes, you will notice that the sugar starts to darken in color. This can happen quickly, so don’t stand nearby and walk away.

At 300-325° the caramel should turn a deep golden color, but any darker and you risk burning the caramel. How long this will take is difficult to determine and really depends on the stove/burner. So stay close and watch carefully.

That being said, I’ve read that at this stage it should resemble the color of an old rusty penny.

Remove from heat and carefully add 4 tablespoons of room temperature unsalted butter and 1/2 teaspoon of kosher salt.

Carefully pour in 1 cup of heavy cream, stirring frequently until combined. Hot caramel foams easily, so be sure to whisk well to avoid damage from the hot steam. Wearing oven mitts or gloves may be effective.

Return the pot to the burner and continue cooking until the caramel reaches about 230°.

Remove from heat and let cool to 200°, then stir in 1/2 teaspoon vanilla extract.

Pour the caramel into a heatproof bowl and let cool until thickened (40-45 minutes). Stir occasionally.

Dip the apples into the caramel, swirling until the caramel approaches the stick. Lift and drain excess back into bowl. Transfer to a sheet pan lined with wax paper or silicone mat line and repeat with remaining apples. Chill in the refrigerator until solid.

If the caramel is too thin (i.e. still too warm), you can let the apples cool further before dipping them again.

nice!

Once all the apples are soaked, you can dip them in your favorite “toppings” like nuts, sprinkles, shredded coconut, mini chips or marshmallows, dried cherries or craisins.

Even after it hardens, it tends to stick, so place it on a tray lined with wax paper. Caramel apples are best eaten the same day, but can be stored, loosely covered, in the refrigerator for up to a week.

From here you can easily nibble or slice from the stick. Either way, you’ll love these homemade caramel apples.

enjoy! If you try this easy homemade caramel apple recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on October 19, 2022 and has been updated with clear and concise instructions, new photos, and helpful information.