Introduction

Caramel apples are a classic treat that combine crisp, tart apples with rich, creamy caramel and fun toppings. This recipe shows you how to make the best homemade caramel apples with a smooth, buttery caramel coating that sticks perfectly to each apple. Whether for a party or a cozy night in, these caramel apples are sure to delight.

The image shows a close-up of a green apple partially dipped in shiny caramel, covering the lower part of the apple while the bright green top remains visible around the stem. The caramel layer is smooth and glossy with a rich brown color, creating a thick coat around the apple. The apple's vibrant green skin has tiny white dots and a natural texture, and a twig serves as its stem, sticking out from the bright green center. The apples rest on crumpled parchment paper, which lies on a white marbled textured surface in soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium Granny Smith apples (or your favorite tart apple)
8 apple sticks (or popsicle sticks, kebab sticks, lollipop sticks, chopsticks, a stick from the yard, etc.)
1/2 cup water
4 cups white sugar
1/2 cup salted butter (chopped)
2 cups corn syrup
2 (12-ounce cans) evaporated milk
1 tablespoon vanilla extract
1 and 1/2 teaspoons kosher salt (or sea salt)
1 (11-ounce) bag white chocolate chips (or semi sweet chocolate chips, or butterscotch chips)
1 teaspoon vegetable oil
2/3 cup granulated sugar
2 tablespoons cinnamon
Sprinkles, chopped nuts, mini chocolate chips, mini M&Ms, crushed Oreos, crushed pretzels, toasted coconut, chopped Heath bar, toffee bits (for toppings)

Instructions

Step 1: Prep the apples by washing them thoroughly to remove the wax coating, then twist off the stems. Let the apples dry completely, as caramel won’t stick to wet fruit.
Step 2: Insert the sticks about 3/4 of the way down into where the stem was. Use any stick available, such as popsicle sticks or kebab sticks.
Step 3: Refrigerate the apples for at least 20-30 minutes. Chilled apples make dipping easier and help the caramel stick better.
Step 4: Prepare the caramel ingredients near the stove: corn syrup, evaporated milk (lid removed), chopped butter.
Step 5: Add 1/2 cup water to a heavy-bottomed 3-quart pot and swirl to wet the sides. Heat over high until hot.
Step 6: Slowly add 4 cups sugar to the center of the pot, avoiding crystals on the sides. With a wooden spoon, slowly draw water from the edges to the center until all sugar is moistened. Remove any sugar crystals on the sides with a wet pastry brush.
Step 7: Bring mixture to a boil over high heat, stirring. Once boiling, reduce heat to medium and let bubble undisturbed for 8-10 minutes.
Step 8: Watch the color as it changes from light yellow to deep amber. Swirl pan as needed for even color. When you see wisps of smoke and even amber color, remove from heat immediately.
Step 9: Off heat, whisk in butter pieces carefully, one at a time, until caramel is creamy and thick. Be careful of hot splashes.
Step 10: Stir in corn syrup and return pot to medium heat. Bring to a boil again, scraping sides well to prevent lumps.
Step 11: Slowly add evaporated milk in increments, whisking thoroughly each time. This should take about 10 minutes to keep caramel smooth.
Step 12: Boil the mixture, stirring often, for 20-25 minutes until it reaches 238°F (soft ball stage). Use a candy thermometer for accuracy.
Step 13: Remove from heat and let settle a bit, stirring occasionally. Avoid over stirring to prevent air bubbles.
Step 14: Stir in salt and vanilla extract. Vanilla may bubble and spit, which is normal.
Step 15: Let caramel cool for about 15 minutes, stirring once or twice while you prepare toppings and dipping station.
Step 16: Lay a silpat baking mat on a baking sheet. This prevents caramel from sticking better than parchment or foil.
Step 17: Prepare toppings in separate bowls (sprinkles, nuts, cinnamon sugar, candies, etc.). For cinnamon sugar, mix 2/3 cup sugar with 2 tablespoons cinnamon.
Step 18: Dip cold apples into warm caramel, coating almost all the way. Let excess drip off, then scrape bottom on the pot edge.
Step 19: For no toppings, place apples directly on silpat to set. For toppings, roll the caramel-coated apple in desired toppings before setting on silpat.
Step 20: If adding chocolate coating, chill caramel apples 10-20 minutes until caramel firms. Melt white chocolate chips with vegetable oil in microwave in 30-second intervals until smooth.
Step 21: Dip chilled caramel apples in melted chocolate quickly, twisting to coat. Scrape bottom and roll in toppings if desired. Place on silpat to set.
Step 22: Allow caramel apples to set completely before slicing.
Step 23: To slice, remove stick, cut apple in half, then cut halves into wedges. Slice off apple core from each wedge for easy eating.

Tips & Variations

Use a heavy-bottomed pot to prevent burning the caramel during cooking.
Chill apples thoroughly before dipping to help the caramel stick better and make dipping easier.
Use a silpat or silicone mat for setting caramel apples; parchment or foil will stick.
For a Snickerdoodle twist, dip apples in white chocolate and then roll in cinnamon sugar.
Add 1-3 teaspoons of vegetable oil to melted chocolate for a smoother, shinier coating.
Slowly add evaporated milk to avoid lumps and keep caramel smooth.

Storage

Store caramel apples in the refrigerator; they will keep for 2-3 days unsliced. Once sliced, eat the apple slices within 1-2 days for best freshness. Leftover caramel can be stored in an airtight container at room temperature for up to 2 weeks or refrigerated for up to 6 months. Reheat caramel gently in the microwave to use as a sauce.

How to Serve

A bright green apple with a smooth shiny skin is being dipped into thick, rich brown caramel sauce inside a deep pot. The apple is held by a rustic, dark brown stick inserted into its top center. The caramel sauce covers the lower half of the apple with a glossy texture, while the upper half remains uncovered. A woman's hand holds the stick from above, slightly blurred in the background. The pot's inner sides are smeared with caramel, adding texture to the scene. The whole setting is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for caramel apples?

Yes, you can use any tart apple variety like Granny Smith or Honeycrisp. Tart apples provide a nice contrast to the sweet caramel.

Why is my caramel not sticking to the apples?

Make sure to wash apples well to remove their wax coating and dry them completely. Chilling apples before dipping also helps the caramel adhere better.