Homemade Caramel Apples Recipe
User Reviews
4.9
Homemade Caramel Apples Recipe
Description
Homemade Caramel Apples Recipe involves preparing the apples by washing and drying thoroughly, then inserting sticks firmly for handling. The caramel is cooked on the stove to 235-240°F to reach the soft ball stage, ensuring a thick but pliable coating. Vanilla is added after removing the caramel from heat. Apples chilled in the freezer while the caramel cooks help the caramel adhere better upon dipping.
For additional decoration and flavor, the apples may be dipped after caramelizing into melted white or milk chocolate and rolled in various toppings such as cinnamon sugar, pretzels, nuts, candy pieces, or cookie crumbs. This layering creates a textured, flavorful coating beyond simple caramel. The apples should be allowed to set completely on parchment-lined baking sheets.
Caramel apples can be stored in the refrigerator to keep fresh for extended periods, though they are best enjoyed within a few weeks. The homemade caramel can be prepared in advance and reheated gently when ready to use, making this recipe practical for parties or seasonal treats.
Ingredients
- 10-15 apple Granny Smith variety
Caramel for dipping
- 1 cup butter salted
- 2 cups light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Toppings
- white candy melts white candy melts; cinnamon sugar; crushed pretzels; chopped pecans and peanuts; mini M&M's; crushed Oreos; toasted coconut; melted dark, milk, or white chocolate; chopped mini Reese's peanut butter cups; chopped Butterfingers; graham cracker crumbs; marshmallows; etc
- cinnamon sugar
- pretzels
- pecans
- peanuts
- M&M's
- Oreos
- coconut
- dark chocolate
- milk chocolate
- white chocolate
- Reese's peanut butter cups
- 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°F 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!
Notes
- Use a candy thermometer to cook caramel to 235-240°F for proper texture.
- Allow caramel apples to set in the fridge after dipping to help coatings firm up.
- Melt chocolate chips with a small amount of shortening for smooth coating consistency.
- Store caramel apples in the refrigerator; they remain fresh for weeks but are best eaten sooner.
- Prepare caramel up to one week ahead, reheating gently before use and stirring if kept warm on low heat to prevent separation.
- Customize coatings with various toppings such as nuts, candies, or crumbs immediately after dipping before setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10apples
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 116g | 39% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 248mg | 10% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 109g | 218% |
| Vitamin A | 772IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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