Homemade Caramel Apples // Video
A classic childhood treat, Homemade Caramel Apples are so simple to make at home. Crisp, tart, juicy apples blanketed in gooey caramel and garnished with your favorite nuts, candy or sprinkles. The BEST of fall.
Fall just wouldn’t be the same without the usual suspects to nosh on. Days filled with apples, pumpkin spice everything and sweet cider, it makes you totally forget that gray days of winter are looming ahead.
So, it’s only fitting to savor every single second of the season and to do that, we’ve been making homemade Caramel Apples every chance we get.
They’re so fun to make and really don’t take much time at all. And they’re better than the apples you get at the country fair.
Better yet, you can make your own gourmet caramel apples by dipping in chocolate and decorating with your own favorite toppings, nuts or sprinkles!
Caramel apples, also knows as toffee apples and candy apples, are whole apple on a stick that are covered in a caramel coating.
Often decorated with melted chocolate and dipped in candy, nuts or sprinkles, this treat is most often served during the fall months for Halloween and Thanksgiving.
WHAT APPLES TO USE
Because the caramel is super sweet, a firm, crisp, tart apple is perfect for this recipe.
We love to use Granny Smith apples for our caramel apples because they’re perfectly tart and the green color just pops out at the top of the apple. You can also use a Fuji or Honeycrisp apple with great, tasty results.
You’ll also want to select small to medium sized apples because they’re easier to eat and dip. If you want a more gourmet Apple, the large sized apples work perfectly and make an impressive presentation.
Also, be sure to select apples that are firm with no visible brown spots.
HOW TO MAKE CARAMEL APPLES
Easy Caramel Apples are super simple to make from scratch and even can double as a Halloween treat! The caramel used to make caramel apples is not the same as my favorite salted caramel sauce. Caramel Sauce is much thinner and won’t stick to the apple. So, while super tasty….it’s best for drizzling on apple pie or using as a dip.
Here’s how to make them:
Cook the sugar, corn syrup and water over medium-high heat, stirring until the sugar is dissolved.
Swirl the pan (do not stir), until it becomes a light amber color, approximately 8-10 minutes.
Slowly whisk in the heavy cream until smooth.
Whisk in the butter.
Cool the caramel for 2-3 minutes.
Insert the sticks into the stem end of the apples.
Dip each apple in the caramel turning to coat.
Cool on a parchment lined baking sheet coated with cooking spray.
Melt the chocolate in the microwave, if using.
Dip the apples in the chocolate turning to coat.
Allow the chocolate to harden completely before serving. Once the chocolate is set, you can wrap the apple individually or store in an airtight container until ready to eat.
USE THE SLOW COOKER
The caramel absolutely must be prepared on the stove as instructed. However, after the caramel is done cooking, you can keep it warm in a slow cooker on the low setting. Just be sure to give it a stir every 10 minutes or so.
This is an excellent option if you’re hosting a party and guests can make their own candy apples!
We also love garnishing our apples with fun toppings such as a sprinkling of flaky sea salt, festive sprinkles, drizzling with melted chocolate, rolling in crushed nuts or cookie crumbs.
There’s really no limit to how you can garnish caramel apples. Use your imagination!
MORE APPLE RECIPES
If you love this recipe you may also like this easy Bread Pudding. It’s super simple to make and drenched with our favorite caramel sauce.
We also love this simple Jewish Apple Cake! It’s bursting with fresh apple flavor.
Get the Recipe: Homemade Caramel Apples Recipe
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons salted butter, room temperature
- 6 Granny Smith apples
- corn dog sticks
- In a medium saucepan, add the sugar, corn syrup and water stirring to combine.
- Cook the sugar mixture over medium-high heat, stirring until the sugar is dissolved.
- Cook the sugar mixture, swirling the pan (do not stir), until it becomes a light amber color, approximately 8-10 minutes. The syrup should register 320 degrees on a candy thermometer.
- Remove the pan from the heat and slow whisk in the heavy cream until smooth. (Be careful, the caramel will bubble up violently.)
- Whisk in the butter. Return the pan to low heat and stir until smooth.
- Allow the caramel to cool for 2-3 minutes or until it’s thick enough to coat a spoon.
- Insert the sticks into the stem end of the apples.
- Dip each apple in the caramel turning to coat. Allow the excess to drip off and cool on a parchment lined baking sheet coated with cooking spray.
- Decorate as desired or serve as is!