How to make Caramel Apples
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Excellent
How to make Caramel Apples
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This homemade Caramel Apple recipe is easy and so fun, with all the tips and tricks you'll need for success.
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Ingredients
Caramel:
- 1/2 cup salted butter (1 stick)
- 2 cups granulated sugar
- 1 cup light corn syrup
- 14 oz can evaporated milk , warmed*
- 1 teaspoon vanilla extract
Apples:
- 10-12 small/medium Granny Smith apples
- 10-12 craft sticks
- parchment paper
Additional Topping Ideas - see notes.
Instructions
- Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
- Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).
- Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.
- Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.
- Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)
- Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge, first. See Notes, for topping ideas.
- Repeat with remaining apples. Store dipped apples in the refrigerator for up to two weeks.
Notes
- Store-bought caramel: You can substitute two 14 oz bags of pre-wrapped caramels, if you'd like. Follow instructions on the bag for melting the caramel.
- Apples: Any type of apple will work, but I recommend a tart or mild apple like Granny smith, Fuji, Gala, or McIntosh.
- Toppings:
- Oreo Caramel Apple: Dip apple in caramel, and then roll gently in crushed Oreo crumbs. Or, allow caramel to set, then dip apple in melted milk or white chocolate and roll in crushed Oreos.
- Oreo Caramel Apple:
- Dip apple in caramel, and then roll gently in crushed Oreo crumbs. Or, allow caramel to set, then dip apple in melted milk or white chocolate and roll in crushed Oreos.
- Candy Bar Caramel Apples: Dip apple in caramel, then roll gently in crushed candy bars, like Reese's peanut butter cups, butterfingers, m&m's, heath bars, mini chocolate chips or snickers.
- Candy Bar Caramel Apples:
- Dip apple in caramel, then roll gently in crushed candy bars, like Reese's peanut butter cups, butterfingers, m&m's, heath bars, mini chocolate chips or snickers.
- Apple Pie Caramel Apple: once caramel has set, dip apple in melted white chocolate and sprinkle with mixture of brown sugar and cinnamon.
- Apple Pie Caramel Apple:
- once caramel has set, dip apple in melted white chocolate and sprinkle with mixture of brown sugar and cinnamon.
- Nutty: Add your favorite kind of crushed nuts!
- Add your favorite kind of crushed nuts!
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
70mg
(3%)
Potassium
69mg
(2%)
Fiber
0.01g
(0%)
Sugar
35g
(70%)
Vitamin A
220IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
61mg
(6%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 70mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
174 reviews
Excellent
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