Gourmet Homemade Caramel Apples are easy and fun to make! The sweet, buttery caramel is perfect with crisp, tart Granny Smith apples, and you can decorate them with as many crunchy, chewy, nutty or crispy toppings as you want!
Love all things caramel? Be sure not to miss our Easy Caramel Pecan Brownies andHomemade Caramel Pecan Sticky Buns!
Table of Contents
- What are the best apples for caramel apples?
- What You'll Need
- How to Make Caramel Apples
- Recipe FAQ's
- Tips for Success
- Gourmet Caramel Apples make great gifts!
- How to Host a DIY Caramel Apple Bar
- How to Store
- Decorating Caramel Apples
- Some of Our Favorite Caramel Apple Combos
- How to Cut a Caramel Apple
- More Caramel Recipes
- Homemade Caramel Apples Recipe
You know those huge, fabulous gourmet caramel apples at Disneyland? Those stunning orbs of caramel & chocolate with nuts & candy never fail to lure me in when I'm walking past the candy shop on Main Street.
The scent of that fresh caramel is possibly the most incredible aroma on earth. They are one of my favorite Disney treats along with the Jolly Holiday Raspberry Rose Macarons.
When Paul and I were dating back in college, one of our favorite things to do was go to Rocky Mountain Chocolate Factory and buy a caramel apple to share. It was a splurge for us because we were broke undergrads, but totally worth it!
But even a delicious gourmet caramel apple is nothing compared to a fresh, made-from-scratch homemade caramel apple. Plus, you can make an entire batch of this easy caramel apples recipe for the price of just one apple from a candy shop!
What are the best apples for caramel apples?
Since the caramel itself is so sweet, we think the best apple for caramel apples are tart, firm Granny Smith apples. Not only do tart apples have great flavor and texture, but the color makes for the prettiest presentation with the vibrant green peeking through robes of thick caramel. Envy and Honeycrisp apples are good second choices.
Look for apples that are small to medium size rather than the biggest apples you can find. By the time the apples are covered in caramel and other toppings, they will be massive! Plus, smaller apples gives a better apple to caramel ratio.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted butter
- Brown sugar
- Light corn syrup - This helps prevent sugar crystals from forming in the cooked caramel.
- Sweetened condensed milk - You can make caramel with heavy cream, but we find we get the best results with sweetened condensed milk.
- Vanilla extract
- Apples - Granny Smiths are our favorite apples for this recipe.
- Your favorite toppings
How to Make Caramel Apples
Before you start making your caramel, go ahead and get your apples set up by washing them well.
Stick sturdy candy sticks (not the thin ones but the really substantial, thick ones), tongue depressors, popsicle or wooden craft sticks, or even sturdy, cleaned twigs for a really rustic look, into each apple, right down through the core.
Then set your apples on a baking sheet lined with parchment paper and set them in the freezer to chill while you make the caramel.
Using cold apples is super helpful because it will allow the hot caramel to set faster and adhere to the apple when you go to dip them.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, then continue to cook and stir until combined.
Cook, stirring frequently, until the caramel reaches 240 degrees F on a candy thermometer (affiliate link). This is also known as "soft ball" stage.
Remove the caramel from the heat and immediately stir in the vanilla extract.
Then dip each cold apple into the hot caramel, rotating quickly to coat all sides and letting the excess caramel drip off before transferring the dipped apples to a baking sheet lined with parchment paper.
The best technique for dipping is to plunge the apple in and out quickly, rolling it around if necessary but not letting it linger in the hot caramel.
As the apple warms up from the heat of the caramel, it makes it so that the caramel has a harder time setting up and it tends to slump down the sides of the apple.
A quick in-and-out approach works best because the apple stays cold, letting the caramel have a better grip to set up more quickly.
Recipe FAQ's
Do I have to refrigerate the apples before dipping?
It's not totally necessary to chill the apples in the freezer or fridge before dipping them in the homemade caramel, but using cold apples does help the hot caramel stick and set faster.
How do you get wax off apples?
Waxy apples can make the caramel slide off.To remove the wax, place the apples in very hot water for a few seconds to remove the wax, then rinse in cool tap water. If the wax is particularly stubborn, you can also scrubbing the apples with a little apple cider vinegar using a vegetable brush or paper towel, then rinsing well.
What can I do if my caramel separates?
The biggest issue to watch for (and this really is a big problem if it happens) is if the butter in the caramel separates, which usually happens because you have finished the caramel but let it sit too long without stirring or transfer it to a crockpot and leave it on low for a long time. None of the caramel will stick to the apples if there is a thin layer of separated butter on the top of the caramel. If that starts to happen, it's going to take some elbow grease and a really strong wooden spoon to bring the caramel back together, but it can be done. Just turn the heat off and let the caramel cool down for a while, then stir, stir, stir, until it comes back together.
Tips for Success
- Don't use wax paper or aluminum foil. It has a tendency to melt from the heat of the caramel and stick to the bottom of the apple. Use parchment paper instead.
- Invest in an inexpensive candy thermometer (affiliate link). Yes, there are tests you can do by dropping small amounts of your cooked caramel in a bowl of water to determine what stage it is at, but it is so, so much easier and far more reliable to just use a thermometer.
- Stick close by your caramel while it is cooking. It is going to take about 12-15 minutes for the caramel to come up to temperature and you will want to stir it almost constantly to make sure it isn't burning on the bottom and that the ingredients are combining well to create the caramel.
Gourmet Caramel Apples make great gifts!
This easy caramel apples recipe is always popular around Halloween, but we also love making them in December as gifts for teachers,friends and neighbors. I think it is one of the sweetest ways to share the spirit of the season. Wrap them up in cellophane with a red ribbon tied on top and they would make a perfect DIY edible gift for the holidays!
The fresh, crisp apple with chewy, sweet caramel combo is a timeless one and you can really have these anytime of the year.
How to Host a DIY Caramel Apple Bar
The actual process of dipping and decorating the apples is a really fun activity, especially for kids. We have hosted an annual Halloween party for the last 10 years and always have a DIY caramel apple bar that is the hit of the party!
Make the caramel in advance
You can cook the caramel up to 1 week in advance and keep it in the fridge. I have done this and then reheated it on the stove before transferring to the slow cooker and keeping it warm for up to 2-3 hours on the "low" setting.
Prep the apples
Wash all of the apples in advance so that I don't have to worry about that on the day of the party. Then dry the apples really well and keep them in the fridge so they will be nice and cold.
Help younger children
The younger kids always need more help dipping the apples in the caramel since it's hot and the apples can be heavy for them, but as they get older they can do more of it themselves.
I took a triple batch of caramel to my daughter's Kindergarten class and kept it warm in the slow cooker. We dipped and decorated apples for their Halloween party, which was so much fun! Everybody got to take their apple home and eat it there.
This is my cute little witch at her Kindergarten class party with her Jack-O-Lantern caramel apple.
How to Store
Refrigerate your caramel apples to keep them fresh. They will stay fresh weeks in the fridge (at least in theory - ours never make it that long because we eat them first!)
Decorating Caramel Apples
After dipping your apples into the caramel, you can top them with as many toppings as your heart desires! You can go as simple or crazy as you like.
I tend to favor simpler caramel apple toppings like just pecans or toasted coconut.
But Paul loves an apple pie version of a homemade caramel apple (I've included additional instructions in the recipe below on how to make those), and kids always seem to go for the Oreos, pretzels or M&Ms (or whatever spare Halloween candy you may still have around).
And melting some dark or milk chocolate to drizzle over the apples makes for a really fancy (but super easy) presentation.
Here are some of our favorite caramel apple toppings:
- chopped nuts (pecans, peanuts, or sliced almonds are always popular)
- mini M&M's (the regular size ones are too big and will just pull the caramel off the apple)
- candy corn
- toasted coconut
- crushed cookies like Oreos, graham crackers, and Biscoff
- pretzels
- melted white, milk, or dark chocolate
- cinnamon sugarmixture
- crushed butterfingers, snickers, or other candy bars
Some of Our Favorite Caramel Apple Combos
Of course you can eat your caramel apple however you like. But these are some of our favorite combinations that we have seen or come up with over the years!
Cinnamon Sugar (Apple Pie) Caramel Apple
This is Paul's favorite caramel apple, by far. We used to get one on date nights at Rocky Mountain Chocolate Factory during law school and split it for a treat.
You roll a freshly dipped caramel apple in melted white chocolate, then in a mix of cinnamon and sugar. It's sweet and tart and oh-so-good!
Chocolate Pretzel Caramel Apple
Is there anything better than the salty-sweet crunch of pretzels, caramel, and chocolate together? The answer is yes - when a juicy tart, fresh apple is added to the mix!
Press pretzel twists into the freshly dipped caramel apple, then drizzle melted dark or milk chocolate over the top for a fantastic and different treat!
M&M Caramel Apple
This one is the trickiest of all since the weight of the M&M's will pull on the caramel. While this caramel apple may never be picture perfect, I have found that the best approach is to dip the apple and let it cool for a minute or two to give the caramel a chance to start setting up, then roll it in MINI M&M's rather than the full-size ones.
Oreo Caramel Apple
Dip a caramel apple in melted white chocolate melts, then roll it in crushed Oreo crumbs. It's every Oreo-lover's dream!
Chocolate Pecan Turtle Caramel Apple
I'm a sucker for turtle candies, which are just whole pecans covered in caramel and chocolate. So it just makes sense to roll a caramel apple in chopped toasted pecans and drizzle it with melted chocolate! I've used white, milk, and dark chocolate, and all are delicious!
How to Cut a Caramel Apple
We prefer to cut our homemade gourmet caramel apples for easier sharing and eating. Not that we have any difficulty eating one caramel apple in one sitting, mind you. But more because we want to try all the different flavor creations we come up with!
Use a large, sharp knife to slice the apple on each side of the stick, taking care to avoid the core. Then rotate the apple a quarter turn and slice on either side of the stick again to section the apple into 8 pieces.
It's so much easier to eat caramel apple slices rather than attempting to bite into them whole!
More Caramel Recipes
- Easy Homemade Cream Caramels
- Carmelitas (Oatmeal, Chocolate, Caramel Bars)
- Caramel Oreo Fudge Ripple Ice Cream
- Salted Caramel Cheesecake Bars
Candy
Chocolate Caramel Pretzel Bark
Pie
Caramel Apple Pie
Brownies and bars
Caramel Cornflake Brownies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
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Homemade Caramel Apples
4.96 from 71 votes
Amy Nash
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 10 apples
Gourmet Homemade Caramel Apples are so easy and fun to make! When the sweet, buttery caramel gets paired with crisp, tart apples, and then topped with as many crunchy, chewy, nutty or crispy toppings as you want, you will have confection perfection!
Ingredients
- 10-15 Granny Smith apples
Caramel for dipping
- 1 cup salted butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Toppings
- White candy melts
- Cinnamon-sugar mixture
- Crushed pretzels
- Chopped pecans
- Chopped peanuts
- Mini M&M's
- Crushed Oreos
- Toasted coconut
- Melted dark or milk chocolate
- Chopped mini Reese's peanut butter cups
- Chopped Butterfingers
- Graham cracker crumbs
- Marshmallows
Instructions
Line a baking sheet with parchment paper. Prepare the apples by washing the well to get any waxy residue off. Dry completely and stick a tongue depressor right into the apple from the top, jamming it in deep enough to hold firmly. Place the skewered apples on the prepared baking sheet and stick them in the freezer for 20 minutes while preparing your caramel.
Melt the butter in a medium saucepan over medium-high heat. Stir in the brown sugar, corn syrup and sweetened condensed milk with a wooden spoon. Continue cooking and stirring over medium-high heat until the temperature of the caramel reaches 235-240 on a candy thermometer (about 12-15 minutes but you definitely want to use a candy thermometer for this step!). You will want to stir almost constantly to avoid burning the caramel on the bottom of the pan.
Remove the pan from the heat and immediately stir in the vanilla. Don't worry about the caramel bubbling a bit when the vanilla gets stirred in. Just keep stirring and it will all come together.
Pull the (now-chilled) apples out of the freezer and dip them into the caramel, one at a time, letting excess caramel drip off the apple. Give the apple a quick flip upside down and hold it like that for 20 seconds or so to give the hot caramel a chance to set up on the cold apple before turning it right side up and setting the dipped apple down on the parchment paper. Repeat with remaining apples, then transfer to the fridge for 15 minutes to set completely.
If you want to go beyond a traditional caramel apple, you can roll your caramel dipped apple into any of the toppings listed above (or whatever else you can think of that sounds good!) just after dipping the apple but before the caramel completely sets up.
Once your apples have set completely, they can be loosely wrapped in cellophane and tied with a ribbon for a sweet gift!
Apple Pie Caramel Apples
In a small bowl, mix together 1 cup sugar and 1 teaspoon cinnamon. Melt white candy melts or 2 cups white chocolate chips with 1 tablespoon shortening in the microwave in short 30 second bursts, stirring well between each burst, until melted. After dipping an apple in the caramel, let it set up for a few minutes in the fridge. Then dip the caramel apple into the melted white chocolate, scraping off any excess white chocolate so it is not too thick (or else it will start to slide off the caramel, especially once you add additional toppings). Immediately (before the white chocolate starts to set) roll the chocolate-covered apple in the cinnamon sugar mixture to coat. Return the dipped apple to the pan and allow it to set completely.
S'mores Caramel Apple
Melt 2 cups milk chocolate chips with 1 tablespoon shortening in the microwave in short 30 second bursts, stirring well between each burst, until melted. After dipping an apple in the caramel, let it set up for a few minutes in the fridge. Then dip the caramel apple into the melted chocolate, scraping off any excess chocolate. Immediately roll the chocolate-covered apple in graham cracker crumbs to coat. Press marshmallows into the caramel, then drizzle with additional melted chocolate. Return the dipped apple to the pan and allow it to set completely.
Video
Notes
- Storage: Refrigerate your caramel apples to keep them fresh. They will stay fresh weeks in the fridge (at least in theory - ours never make it that long because we eat them first!).
- These gourmet caramel apples are a really fun activity for a party and you can easily transfer the cooked caramel from your saucepan into a crockpot and keep it warm on the "low" setting for 2-3 hours. Just be sure to stir it well if it has been sitting for a bit before dipping the apples.
Recipe from Jamie Cooks It Up.
Nutrition
Calories: 650kcal | Carbohydrates: 116g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 248mg | Potassium: 407mg | Fiber: 4g | Sugar: 109g | Vitamin A: 772IU | Vitamin C: 9mg | Calcium: 170mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!
This post was originally published in November, 2016. The photos and content were updated in September, 2022.
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About the author
Hi, I'm Amy
I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.
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FAQs
How do you get caramel to stick to caramel apples? ›
To help the caramel stick to your apples, you'll want to soak them for a few minutes in hot tap water with a dash of vinegar added. Then scrub off any wax with a kitchen towel. Once ready, tilt pan to pool caramel. Use a twirling motion to evenly coat each apple; allow excess caramel to drip off.
What are the best apples for making caramel apples? ›Best Apples for Caramel Apples
You can use any variety of apple you enjoy such as Granny Smith, Fuji, or Honeycrisp. Granny Smith are a popular choice for caramel apples because they're tart, which pairs perfectly with sweet buttery caramel.
The best way to keep the caramel from sliding off the apples is to pop them in the refrigerator as soon as you're done dipping. This will cool the caramel quickly so that it can adhere to the apples without sliding off while hot.
Should apples be cold or room temperature for caramel apples? ›Chill the apples in the refrigerator for at least one day, if possible, before dipping. The cold apples will help the warm caramel stick more immediately onto the apples as you're dipping.
Why is my caramel running off my apples? ›The caramel is too hot. If the caramel runs right off as you're dipping them, try letting the caramel cool for a minute or so. Using chilled apples also helps the caramel stick better. The apples are too waxy.
Do you refrigerate caramel apples after making? ›To experience the freshest, firmest, and most flavorful Gourmet Caramel Apples, it's important to know how to store them properly. Placing them in the fridge is a great way to extend their enjoyment for a longer period.
How do you know when caramel is done? ›The caramelization process happens quick, and you want to be there when it's time to remove it from the heat. From golden, the mixture will continue to darken. Pull you pan off of the heat when you see the mixture turn to the color of a shiny copper penny. That's how you know it's done!
Do you use wax paper or parchment paper for caramel apples? ›Wax paper is not the best non-stick to place your warm caramel apples on. The hot caramel will melt the wax and make the paper stick to your apple! But don't worry- the best paper for it is parchment and we always have some on hand! Now you are ready to get started!
Why wont caramel stick to apple? ›Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off.
Can you wrap caramel apples in Saran Wrap? ›Wrap the caramel apple tightly in plastic cling wrap and refrigerate for up to 7 days.
What is the best temperature to dip caramel apples? ›
Tip #5 - Cool the caramel to 190 degrees before dipping apples If you dip the apples as soon as the caramel is made, it will slide right off. Waiting until the caramel has cooled to about 190 degrees is ideal.
What is the best way to wrap caramel apples? ›Wrap each of them individually in cellophane bags. I set each apple in a muffin top paper cup before putting it in the bag--that makes it easier to get them in and out of the bag without sticking. You can also cut wax paper circles and set the apples on those inside the bag.
How long does it take for caramel apples to set in the fridge? ›Let caramel set in fridge: Allow caramel to set completely, about 30 minutes in the fridge (you can eat them before this but if you want caramel to firm back up the wait the 30 minutes). Cut apples into slices just when ready to enjoy so they don't brown.
How do you thicken caramel apples? ›Use a slurry.
To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.
Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!
How long can caramel apples sit at room temperature? ›At room temperature, caramel apples can stay fresh for up to two weeks - but they need to be stored correctly, not kept out on the counter in the sun! Caramel apples can keep up to three weeks, but only if they are kept in chilled conditions.
Why is my caramel apple brown inside? ›An enzyme in the apple called polyphenol oxidase (PPO) starts to oxidize compounds in the apple's flesh called polyphenols. The oxidized polyphenols are transformed into "o-quinones" , which then react with amino acids in the apples to produce the brown color.
Can you reheat caramel for caramel apples? ›If you don't manage to dip all of your apples in time, you can always reheat the caramel. Just make sure to keep an eye on it so it doesn't burn. Let drip and then flip.
Why is my caramel not caramelizing? ›Make absolutely certain the pan is clean AND your sugar is clean and free from impurities like dirt or residue. Sugar crystals can hook up with those impurities causing your caramel to seize and crystallize.
Why is my caramel not hardening? ›If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.
How do you keep caramel in liquid form? ›
Add corn syrup, honey, or lemon juice to keep the sauce thin. You'll need about 1 tablespoon (14.8 mL) of corn syrup or honey for every cup (236.6 mL) of caramel sauce your recipe makes. These ingredients may slow the hardening of your caramel when it's complete.
Why is my caramel not coming together? ›A caramel can split if there's fat in the caramel (e.g. from butter or cream). Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time.