Description
This Homemade Caramel Apples recipe offers a classic fall treat made with crisp, cold apples dipped in a rich, creamy homemade caramel. Perfect for autumn gatherings, holidays, or gifting, these caramel apples combine the sweet, buttery flavor of homemade caramel with the fresh crunch of apples. Optional toppings like nuts, toffee, or sprinkles add a fun and personalized touch.
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 thoroughly with water and dry completely to remove the waxy coating that can prevent caramel from sticking properly. Remove the stems and firmly insert a caramel apple stick about three-quarters of the way into each apple for easy dipping and handling.
- Prepare the baking sheet: Line a large baking sheet with a silicone baking mat or grease it lightly with butter to prevent the caramel apples from sticking after dipping. Avoid parchment or wax paper, as caramel tends to stick to these surfaces.
- Make the caramel: In a heavy-duty 3-quart saucepan, combine the heavy cream, corn syrup, brown sugar, butter, and salt over medium heat. Stir constantly with a wooden spoon until the butter melts. Brush down the sides of the pan with a moistened pastry brush to prevent crystallization, then attach a candy thermometer ensuring the bulb doesn’t touch the pan’s bottom. Without stirring, allow the caramel mixture to bubble and cook until it reaches 235°F to 240°F (113°C to 116°C), approximately 15-20 minutes. Remove from heat and stir in the vanilla extract gently to avoid air bubbles. Let the caramel cool and thicken for 10-15 minutes; if too thin, cool longer for 5-10 minutes more.
- Dip the apples: Hold each apple by the stick and dip into the warm caramel, tilting the pot for full coverage. Lift and swirl the apple or gently tap off excess caramel to prevent drips. Place the dipped apple on the prepared baking sheet. Repeat until all apples are coated. Allow caramel to set for 45-60 minutes before serving or wrapping.
- Add toppings (optional): Immediately after dipping and before the caramel sets, roll the apples in desired toppings such as finely chopped nuts, toffee bits, mini M&Ms, sprinkles, or shredded coconut. Alternatively, drizzle with melted chocolate or white chocolate for extra flavor.
- Serve and store: Place set apples on wax paper or a nonstick surface for display or serving, as caramel can be sticky. To eat, bite directly or slice around the stick after removing it. Store leftover coated apples loosely covered in the refrigerator for up to one week.
Notes
- Use cold apples and remove their wax coating to help caramel adhere better.
- Maintain medium heat while cooking caramel to avoid burning or crystallization.
- Monitor temperature carefully with a candy thermometer for perfect caramel consistency.
- Avoid stirring caramel after it reaches temperature to prevent air bubbles and grainy texture.
- If caramel is too runny, allow extra cooling time before dipping.
- Use a silicone baking mat or butter-greased baking sheet to prevent sticking.
- Wrap caramel apples only after caramel has fully set to avoid sticking to packaging.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 320
- Sugar: 45g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 30mg
