Description
This Homemade Caramel Apples recipe offers a perfect balance of crisp, fresh apples coated in a rich, buttery caramel. The caramel is made from heavy cream, corn syrup, brown sugar, butter, and vanilla, cooked to the ideal temperature for the perfect sticky, chewy texture. These classic treats are easy to make at home and can be customized with your favorite toppings like nuts, toffee, or chocolate drizzle, making them perfect for fall celebrations, Halloween, or anytime you crave a sweet, nostalgic dessert.
Ingredients
Scale
Apples
- 8–9 cold apples
Caramel
- 1 and 3/4 cups (420ml) heavy cream
- 1 cup (240ml) light corn syrup
- 2 cups (400g) packed light or dark brown sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Prep the apples: Rinse the apples with water, then wipe completely dry to remove any slippery waxy coating which helps the caramel adhere better. Remove the apple stem and insert a caramel apple stick about 3/4 down into each apple.
- Prepare baking sheet: Line a large baking sheet with a silicone baking mat or grease it with butter, since caramel tends to stick to parchment or wax paper.
- Make the caramel: In a 3-quart heavy-duty saucepan over medium heat, combine heavy cream, corn syrup, brown sugar, butter, and salt. Stir constantly with a wooden spoon until the butter melts. Use a water-moistened pastry brush to clean down the sides of the pan. Attach a candy thermometer ensuring the bulb does not touch the bottom of the pan for accurate measurement.
- Cook the caramel: Without stirring, allow the mixture to cook and bubble until it reaches 235°F to 240°F (113°C to 116°C), which should take approximately 15-20 minutes but depends on your stove. Watch carefully as the temperature will increase slowly then rapidly. Once reached, remove from heat and stir in vanilla extract gently to avoid air bubbles.
- Cool the caramel: Let the caramel cool and thicken for 10-15 minutes. If too thin to coat apples properly, allow an additional 5-10 minutes of cooling.
- Dip the apples: Holding the stick, dip each apple into the warm caramel, tilting the pot to coat all sides evenly. Lift and swirl the apple or gently tap it against the side of the pot to remove excess caramel. Place on the prepared baking sheet.
- Add toppings (optional): Immediately after dipping and before the caramel sets, roll apples in chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut, or drizzle with melted chocolate or white chocolate for extra flavor and decoration.
- Set the caramel: Allow the caramel to set at room temperature for 45-60 minutes. For travel or gifting, wait until the caramel is fully set before wrapping in cellophane treat bags.
- Serve: Place on wax paper or a nonstick surface to prevent sticking. Eat by biting directly or slicing around the stick for easier sharing.
- Storage: Loosely cover leftover caramel apples and store them in the refrigerator for up to 1 week.
Notes
- Make sure apples are completely dry to help caramel stick properly.
- Use a candy thermometer for accuracy to reach the perfect caramel temperature.
- Brush down the sides of the pan during cooking to prevent sugar crystals from forming.
- Be patient with cooling caramel to get the right thickness for coating.
- Caramel apples can be customized with your favorite toppings or drizzles.
- Store leftovers loosely covered in the fridge for best freshness.
- Use silicone baking mats to prevent sticking during setting.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 320
- Sugar: 50g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 30mg
