Description

This recipe teaches you how to make the best classic caramel apples with a rich, creamy homemade caramel coating. Featuring tart Granny Smith apples dipped in smooth caramel, optional chocolate coatings, and a variety of toppings, this treat is perfect for fall or any festive occasion. The detailed caramel-making process ensures a perfect balance of sweetness and saltiness, with tips for easy dipping and decoration.

Ingredients

Scale

Apples

8 medium Granny Smith apples (or your favorite tart apple)
8 apple sticks (or popsicle sticks, kebab sticks, lollipop sticks, chopsticks, or cleaned yard sticks)

Caramel Sauce

1/2 cup water
4 cups white granulated 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)

Optional Coating and Toppings

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

Instructions

Prep the Apples: Wash the apples thoroughly to remove their wax coating, which helps the caramel stick better. Twist off the stems and dry the apples completely since wet apples prevent the caramel from adhering properly.
Insert Sticks: Push your chosen stick firmly into where the stem was or adjacent to it, about three-quarters through the apple. You can use popsicle sticks, kebab sticks, chopsticks, or cleaned yard sticks.
Chill the Apples: Refrigerate the prepared apples for at least 20-30 minutes or longer; chilled apples make dipping easier and help the caramel stick better.
Prepare Caramel Ingredients: Measure and ready 2 cups of corn syrup, shake the evaporated milk cans, and chop the butter into pieces so all ingredients are easily accessible as you cook.
Start the Caramel Base: Pour 1/2 cup water into a heavy-bottomed 3-quart pot and swirl to wet the sides a few inches up to prevent sugar crystallization. Heat on high.
Add Sugar: Slowly add 4 cups granulated sugar to the pot’s center, avoiding sugar crystals on the sides. Use a wooden spoon to draw water and dissolve the sugar evenly, wiping any side crystals with a wet pastry brush.
Boil the Sugar Mixture: Bring to a boil over high heat while stirring, then reduce heat to medium and let it boil undisturbed for 8-10 minutes until it turns amber, watching closely to prevent burning.
Finish Caramelization: When the mixture is evenly amber and begins to smoke slightly, remove the pot from the heat immediately to avoid burning.
Add Butter: Off-heat, whisk in the chopped butter pieces carefully, stirring until the caramel becomes thicker and creamy, watching for splashes.
Add Corn Syrup and Heat: Stir in 2 cups corn syrup, return pot to medium heat, and bring back to a boil, scraping sides and ensuring smoothness.
Slowly Incorporate Evaporated Milk: Add evaporated milk gradually, whisking thoroughly after each addition over about 10 minutes to keep the caramel smooth.
Boil the Caramel: Boil the mixture while whisking frequently—especially getting corners—for 20-25 minutes until it reaches 238°F on a candy thermometer.
Remove and Stir: Remove from heat once at temperature, stirring occasionally but not too much to avoid air bubbles on apples.
Flavor the Caramel: Add 1.5 teaspoons kosher salt and 1 tablespoon vanilla extract, stirring through despite some bubbling from the vanilla.
Cool the Caramel: Let caramel cool about 15 minutes, stirring once or twice, while setting up the dipping station.
Prepare Dipping Surface: Lay a silpat baking mat on a baking sheet, as caramel sticks to parchment, wax paper, and foil.
Prep Toppings: Arrange toppings in bowls: sprinkles, nuts, mini chocolate chips, mini M&Ms, crushed Oreos, pretzels, toasted coconut, Heath bar bits, toffee bits, or a cinnamon sugar mix (2/3 cup sugar + 2 tbsp cinnamon) if desired.
Dip Apples in Caramel: Holding a chilled apple, submerge it in warm caramel, coating almost all the way. Let excess drip and gently scrape the bottom edge on the pot.
Topping Application Without Chocolate: Immediately roll caramel-coated apples in chosen toppings to adhere, then place on silpat.
Chocolate Coating and Additional Toppings: Chill caramel apples 10-20 minutes until firm. Melt chocolate chips with vegetable oil in 30-second bursts, stir smooth, then dip chilled caramel apples in chocolate, followed by additional toppings, then place on silpat.
Set the Apples: Allow the caramel apples to set completely before slicing or serving.
Slice the Apples: Remove sticks, halve the apples, then cut into wedges. Remove core pieces from wedges for easy eating.
Storage: Store whole apples in the refrigerator for 2-3 days. Once sliced, keep apple wedges in the fridge and consume within 1-2 days. Leftover caramel can be stored in an airtight container at room temperature for up to 2 weeks or refrigerated for up to 6 months.

Notes

Using a heavy-bottomed pot is critical to prevent burning the caramel.
Remove sugar crystals from the pot sides to avoid grainy caramel.
Do not rush adding evaporated milk to avoid lumps.
The candy thermometer temperature of 238°F is the ideal soft-ball stage for perfect caramel texture.
Use a silpat mat for coating the apples to prevent sticking during setting.
Chilling apples before dipping helps the caramel adhere better and makes dipping easier.
Be careful when whisking hot caramel and butter to avoid burns from splashes.
Warm the chocolate with vegetable oil to ensure smooth coating.
This caramel makes a great sauce; reheat leftovers gently in the microwave.
Adjust salt levels to taste to create salted caramel flavor.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: caramel apples, homemade caramel, candy apple, fall dessert, caramel apple recipe, caramel dip, dipping apples