Homemade Caramel Apples
Tart, crisp apples dipped in soft, buttery caramel are an easy fall treat to make at home. The caramel cooks in one pot with cream, butter and brown sugar, and a thermometer takes the guesswork out of getting it thick enough to cling to the fruit. Set out bowls of toppings and let everyone decorate their own at a Halloween party.
Published
- Prep Time
- 20 mins
- Cook Time
- 20 mins
- Set
- 30 mins
- Total Time
- 1 hr 10 mins
- Servings
- 8 caramel apples
How do you make Homemade Caramel Apples?
To make caramel apples, wash and dry 8 small tart apples and push a stick into each. Cook sugar, brown sugar, corn syrup, cream, butter and salt over medium heat, stirring, until the caramel reaches 116-118°C (240-245°F), about 15-20 minutes. Stir in vanilla, cool for 5-10 minutes, then dip the apples, add toppings and let them set for 30 minutes.
- Total time
- 1 hr 10 mins
- Calories
- 400 per serving
- Protein
- 1 g
- Yield
- 8 caramel apples
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Apples
Caramel
Toppings
Equipment
8 wooden sticks (craft sticks or thick skewers) · Heavy-bottomed saucepan, about 3 L (3 quart) · Candy or instant-read thermometer · Baking sheet · Parchment paper · Silicone spatula
Quick Directions
Prepare the apples
Line a baking sheet with parchment and rub it lightly with butter.
Cook the caramel
Put the granulated sugar, brown sugar, corn syrup, cream, butter and salt in the saucepan.
Cool the caramel slightly
Take the pan off the heat and stir in the vanilla; it will bubble up.
Dip the apples
Tilt the pan so the caramel collects on one side.
Let them set
Stand the apples on the prepared sheet and leave them for about 30 minutes at room temperature, or 15 minutes in the fridge, until the caramel is firm.
Step-by-Step Instructions
Follow these detailed steps to make the perfect homemade caramel apples.
Prepare the apples
Line a baking sheet with parchment and rub it lightly with butter. Most shop-bought apples have a thin wax coating that stops caramel from sticking, so dip each apple in just-boiled water for 5-10 seconds, then rub it dry with a clean towel. Twist off the stems and push a stick firmly into the stem end of each apple. The apples must be completely dry before dipping.
Cook the caramel
Put the granulated sugar, brown sugar, corn syrup, cream, butter and salt in the saucepan. Stir over medium heat until the sugar dissolves and the mixture boils. Clip on the thermometer and keep cooking, stirring slowly and constantly so the cream does not catch on the bottom, until the caramel reaches 116-118°C (240-245°F), 15-20 minutes.
Cool the caramel slightly
Take the pan off the heat and stir in the vanilla; it will bubble up. Let the caramel stand for 5-10 minutes, stirring now and then, until it thickens a little. Caramel that is too hot runs off the apples and pools at the base.
Dip the apples
Tilt the pan so the caramel collects on one side. Hold an apple by its stick and dip and turn it until coated, then lift it out and let the excess drip back into the pan. Scrape the base gently on the rim of the pan. If you are using toppings, roll or press them on straight away. If the caramel in the pan gets too stiff, warm it over low heat for a minute and stir.
Let them set
Stand the apples on the prepared sheet and leave them for about 30 minutes at room temperature, or 15 minutes in the fridge, until the caramel is firm.
Recipe Tips
- A thermometer matters here. At 116-118°C (240-245°F) the caramel sets soft and chewy. Cooler than that it slides off the apples, and much hotter it turns firm and very chewy.
- No thermometer? Drop a little caramel into a glass of cold water. It is ready when it forms a ball that holds its shape but feels soft when you press it.
- Small apples are easier to eat and give a better balance of caramel to fruit. Tart varieties such as Granny Smith offset the sweet caramel.
- Fill the saucepan with hot water as soon as you finish dipping. The leftover caramel dissolves in a few minutes and the pan washes clean.
Variations
- Chocolate caramel apples: once the caramel has set, drizzle the apples with 60 g (2 oz) melted dark or white chocolate.
- Salted caramel apples: sprinkle flaky sea salt over the caramel while it is still tacky.
- Caramel apple slices: cut the apples into thick wedges, pat them very dry and serve the warm caramel as a dip.
- Party size: use 10-12 very small apples. The same batch of caramel covers them.
Nutrition (per serving)
| Calories | 400 |
|---|---|
| Protein | 1 g |
| Carbs | 70 g |
| Fat | 14 g |
| Saturated fat | 8.5 g |
| Fibre | 3.5 g |
| Sugar | 52 g |
| Sodium | 160 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Once the sticks go in, juice can collect between the apple and the caramel, so refrigerate any caramel apples you will not eat within a few hours. Wrap each one in cellophane or wax paper and eat them within 5 days.
- Freezer
- Freezing is not recommended. The apples turn soft and watery as they thaw.
Homemade Caramel Apples FAQs
Why does caramel slide off apples?
Usually the apples are waxy or damp, or the caramel is undercooked or too hot when you dip. Dip the apples in just-boiled water for a few seconds and dry them well, cook the caramel to 116-118°C (240-245°F) and let it cool for 5-10 minutes before dipping.
What are the best apples for caramel apples?
Small, firm, tart apples such as Granny Smith work best. Their sourness balances the sweet caramel and they stay crisp. Honeycrisp, Gala or Pink Lady also work if you prefer a sweeter apple.
How far ahead can I make caramel apples?
Caramel apples have the best texture within 1-2 days. Keep them in the fridge, wrapped individually, and take them out about 30 minutes before serving so the caramel softens.
Are caramel apples gluten-free?
The apples and this homemade caramel are naturally gluten-free. Check the labels on toppings such as sprinkles, candy and chocolate, which can contain gluten.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
