Caramel apple recipe makes homemade caramel apples in less than 30 minutes. With simple tips for helping the caramel stick and endless decorating options, they’re a must-make treat for fall.
Few fall treats are as beloved as caramel apples, and the best part is they’re surprisingly easy to make at home. In less than 30 minutes, you can whip up crisp apples dipped in rich, buttery caramel.
One of the most common challenges with caramel apples is getting the caramel to actually stick, but with a simple trick, you’ll have perfectly coated apples every time. From classic chopped nuts to candy pieces, chocolate drizzle, and festive sprinkles, you can decorate these caramel apples any way you like for a treat that’s perfect for parties, gifting, or enjoying with family.
Ingredient notes and substitutions
- Apples: Apples like Granny Smith work well because they’re tart. Other varieties of eating apple, like Honeycrisp, also work well.
- Brown sugar: Dark brown sugar will also work.
- Butter: You can use salted butter and omit the salt.
How to make caramel apples
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Rinse apples in boiling water to remove all the waxy residue on the outside of the skin. (This is an important step to ensure the caramel sticks to the apples!) Dry apples completely.
Step 2: Remove the apple stems. Stick skewers into the top of each apple. Place on a parchment-lined baking sheet and set in the fridge until ready to use.
Step 3: In a large saucepan over medium heat, add brown sugar, condensed milk, corn syrup, and butter. Stir to combine.
Bring to a simmer, stirring constantly.
Step 4: Using a candy thermometer, continue to simmer caramel until the temperature reaches 230-240 degrees F. Continue to stir while it simmers to prevent burning on the bottom. This will take about 15-20 minutes.
Step 5: Remove caramel from heat.
Step 6: Add vanilla and salt. Stir to combine, but don’t overmix.
Step 7: Working quickly, dip the cold apples into the caramel to coat most of each apple. Keep apples upside down for a few seconds to help caramel set. Then, place apples back on the parchment-lined baking sheet.
Step 8: While the caramel is still warm, sprinkle each apple with desired decorations.
Step 9: Let apples cool for at least 1 hour to allow the caramel to set.
Recipe Tips!
- How to get caramel to stick to the apple: You may think that you’ll save a little time and just skip the step with the boiling water. Please don’t! That step helps to remove wax and anything else that may make it difficult for the caramel to stick to the apples. You’ll be really glad that you took the extra few minutes to do that step.
- Topping ideas: There are any number of toppings that can be used with the caramel. Toppings like crushed Oreos, chopped nuts, M&Ms, coconut, or sprinkles.
Storage
Store any leftover caramel apples on a sheet of wax paper in the refrigerator. The apples will keep for about 3-4 days when properly stored in the fridge.
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Caramel Apple Recipe
Ingredients
Caramel
- 2 cups light brown sugar
- 14 ounce can sweetened condensed milk
- 1 cup light corn syrup
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Apples
- 10 Granny Smith apples
- 10 thick wooden skewers
- For Decorating: sprinkles finely chopped nuts, mini M&Ms, crushed Oreos, or mini chocolate chips
Instructions
- Rinse apples in boiling water to remove all the waxy residue on the outside of the skin. (This is an important step to ensure the caramel sticks to the apples!) Dry apples completely.10 Granny Smith apples
- Remove the apple stems. Stick skewers into the top of each apple. Place on a parchment-lined baking sheet and set in the fridge until ready to use.10 thick wooden skewers
- In a large saucepan over medium heat, add brown sugar, condensed milk, corn syrup, and butter. Stir to combine.2 cups light brown sugar, 14 ounce can sweetened condensed milk, 1 cup light corn syrup, 1 cup unsalted butter
- Bring to a simmer, stirring constantly.
- Using a candy thermometer, continue to simmer caramel until the temperature reaches 230-240 degrees F. Continue to stir while it simmers to prevent burning on the bottom. This will take about 15-20 minutes.
- Remove caramel from heat.
- Add vanilla and salt. Stir to combine, but don’t overmix.2 teaspoons vanilla extract, ½ teaspoon kosher salt
- Working quickly, dip the cold apples into the caramel to coat most of each apple. Keep apples upside down for a few seconds to help caramel set. Then, place apples back on the parchment-lined baking sheet.
- While the caramel is still warm, sprinkle each apple with desired decorations.
- Let apples cool for at least 1 hour to allow the caramel to set.
Notes
- Apples: Apples like Granny Smith work well because they’re tart. Other varieties of eating apple, like Honeycrisp, also work well.
- Brown sugar: Dark brown sugar will also work.
- Butter: You can use salted butter and omit the salt.
- Nutrition values are estimates.
Nutrition
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