Homemade Caramel Apples – learn how to make caramel apples that turn out perfectly every time. These tips will help you get professional results.
Apples dipped in rich, homemade caramel are a classic fall treat. They take a bit of time, but the results are worth it. If you want a quicker option, try using a ready-made caramel sauce or an easy toffee caramel fruit dip.
I had many failed attempts making caramel apples—caramel that was too hard or caramel that slid off the apples. Then a friend, a caramel-apple pro, shared her recipe and tips. Now I can make perfect caramel apples every time.
The caramel on these is truly delicious and easily rivals artisan shop versions. We made a batch for a group activity and let everyone customize toppings. My favorites are white chocolate with cinnamon sugar and toffee bits—both excellent choices.
How to Make Caramel Apples from Scratch
Ingredients:
- 1/2 cup butter
- 2 cups brown sugar
- 1 cup corn syrup
- Dash of salt
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 12 crisp apples (Granny Smith recommended)
Prepare apples using the tips below and insert sticks into the stem end. In a heavy saucepan, melt butter over medium heat and add brown sugar, corn syrup, and salt. Cook and stir until the mixture comes to a boil. Stir in the sweetened condensed milk, then continue cooking and stirring until a candy thermometer reaches 240°F (soft-ball stage).
Remove from heat and stir in vanilla. Let the caramel cool for a couple of minutes. Hold an apple by the stick and dip into the hot caramel, coating as close to the top as possible. Add toppings if desired, then place on silicone liners or waxed/parchment paper sprayed with nonstick cooking spray.
Suggested Toppings
- White chocolate with cinnamon sugar
- Melted chocolate
- Mini chocolate chips
- Toffee bits
- Crushed M&M’s
- Crushed Oreos
- Chopped Snickers
- Sprinkles
- Chopped nuts (peanuts or pecans)
- Sea salt
Pro Tips for Caramel Apple Making
- Let the caramel cool a couple of minutes before dipping, but don’t let it set.
- Apples should be at room temperature; condensation will cause the caramel to slide off.
- Wash and dry apples several hours ahead so they are completely dry.
- Use silicone liners or spray parchment/waxed paper with nonstick spray to prevent sticking.
- Dip the bottoms of the apples into toppings before placing them down to make them easier to pick up.
- If apple skin is very shiny, lightly scuff it with fine sandpaper to help the caramel adhere; rinse and dry thoroughly afterward.
- Leftover caramel makes a great dip for fruit.
How long do caramel apples last?
Stored in the refrigerator, caramel apples can keep for one to two weeks. At room temperature they will keep for a day or two, but refrigeration is best for longer storage. After slicing, the apple flesh will brown—simply trim browned edges before serving. Allow chilled apples to come to room temperature before slicing for the best texture.
More tasty fall recipes in the same style include apple muffins, pumpkin breads, and seasonal cookies.
Best Ever Caramel Apples
Equipment
- Wood popsicle sticks
- Candy thermometer
- Silicone baking mat or parchment/waxed paper
Ingredients
- 1/2 cup butter
- 2 cups brown sugar
- 1 cup corn syrup
- Dash salt
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 12 apples
Instructions
- Wash and thoroughly dry apples. Insert sticks and set aside. Prepare a work surface with silicone liners or parchment/waxed paper sprayed with nonstick spray.
- Melt butter in a heavy saucepan. Add brown sugar, corn syrup, and salt. Cook and stir over medium heat until it comes to a boil, about 10–12 minutes.
- Stir in the sweetened condensed milk and continue to cook until a candy thermometer reads 240°F (soft-ball stage).
- Remove from heat and stir in vanilla. Let the caramel cool a couple of minutes, then dip each apple, twirling to remove excess. Add toppings quickly as desired.
- Place dipped apples on the prepared surface to set.
Notes
Nutrition
See all my dessert recipes.