Homemade caramel apples are the perfect fall treat. These are made with buttery homemade caramel. This recipe makes 8-10 caramel apples, and the leftover caramel can be sliced into pieces of candy.
You might also like our 10-minute caramel candies, our English toffee with almonds, or our easy caramel apple dip gift idea!
I absolutely love the sweetness of caramel mixed with with a tart Granny Smith apple. These caramel apples with homemade caramel are absolute perfection. The caramel sticks right to the apples, sets up quickly, and makes the most delicious leftovers. I use the same exact ingredients list as our 10-minute microwave caramels, but altered the cooking method and times for a stove-top version, perfect for dipping.
Why I Like This Recipe
- Quality ingredients: The test is in the taste. Homemade caramel is buttery and delicious. More work, of course, but worth it.
- Dual purpose: You can use the leftover caramel in the pan to make candies! Pour it onto parchment paper, let it stand, then slice into pieces.
- Easy to customize: You can add sprinkles, chocolate chips, or nuts to the caramel before it sets up!
Tips for Making Caramel
- Go by caramel temperature, NOT cooking time. Cooking times vary depending on the type of stove you have. I've noticed that it takes a while for caramel to hit 220 degrees, but then it gains heat quickly after that. Cook and stir caramel (almost constantly) until it reaches 240-245 degrees. This takes about 20 minutes on my stove, but it may take more or less time for you. If your stove tends to cook hotter than normal, adjust the temperature a bit lower. Just try to maintain a steady heat and stir frequently.
- Wash the apples thoroughly. Many apples have a wax coating to keep them shiny and fresh. We want to remove that so that the caramel sticks well to the apple. Just give them a good rinse and allow the apples to dry completely.
- Don't dip straight down. Hold onto the pan handle and tip the pan on a slight angle to allow the caramel to pool on one side. This makes dipping the apples easier.
🍏 Caramel Apple Supplies
- Saucepan: You need a good, heavy-bottomed saucepan. I recommend the same when making classic English toffee. We're going to be simmering this caramel for quite awhile, so we want a pan that heats evenly without any hot spots. My favorite one is an old pan that Derrick's grandma gave us. It's 50 years old and is still in perfect condition, nice and thick. I've also made toffee and caramel in my stainless steel pans with success.
- Wooden spoon: I've always use wooden spoons for toffee and candy making because wood doesn't conduct heat.
- Candy thermometer: Having a candy thermometer takes the guesswork out of making caramel. You can make caramel without it by using the water trick (dipping a small amount into cold water, and if it forms a ball, it's done), but I highly recommend using a thermometer for best results. We're looking for a temperature of about 245 degrees, which leaves a small margin for error. A thermometer makes it easy to know when to pull the caramel off the heat.
- Popsicle sticks or lollipop sticks: I used 6" lollipop sticks which worked perfectly.
🥣 Recipe Ingredients
- Granny Smith apples: I like the tart and sweet combo of Granny Smith and caramel, but you can use any kind of apple that you'd like. Honey Crisp, Gala, or Fuji would be delicious too!
- Butter: I always bake with salted butter. Always. You can use unsalted if you'd like.
- Brown Sugar: I use granulated sugar for toffee, but brown sugar for caramel. Brown sugar gives the caramel a rich, deep flavor.
- Corn syrup: Do not omit this. Many people don't like using corn syrup, but when making temperamental treats like classic English toffee and homemade caramel candies, it's important to stick to the recipe.
See the recipe card for full information on ingredients and quantities.
👩🍳 How To Make Caramel Apples
Step 1: Wash and dry apples thoroughly and remove stems. Insert a stick into each apple, pushing at least halfway down. Set apples on parchment paper.
Combine butter, brown sugar, corn syrup, sweetened condensed milk, and salt in a saucepan.
Step 2: Heat on medium/high heat until it begins to boil. Clip a candy thermometer to the pan. Reduce heat to medium and continue to stir, also scraping the sides of the pan to prevent burning. Cook and stir caramel (almost constantly) until it reaches 240-245 degrees.
Step 3: Once caramel is ready, remove from heat. Hold onto the pan handle and tip the pan on a slight angle to allow the caramel to pool on one side. This makes dipping the apples easier. Dip apples and twirl the apples to help excess caramel drip off.
Step 4: Place apples on prepared baking sheet. Allow caramel apples to cool completely before eating.
Easy Toppings And Garnishes
The caramel is delicious on its own, but it's still fun to drizzle it with chocolate or add chopped nuts for variety. If you'd like to add toppings (chopped pretzels, Oreos, nuts, sprinkles, mini chocolate chips, mini M&M candies, etc.), roll the apple in toppings before placing it onto the pan. Work quickly as the caramel will begin to thicken. You can also drizzle them in melted chocolate or white chocolate for gourmet caramel apples.
Caramel Apple FAQs
There are a couple of factors that can contribute to this. If there is a wax coating on the apples, it could prevent the caramel from sticking properly. Also (and this is usually the case), if the caramel didn't heat properly to 245 degrees, it may end up more like a caramel sauce consistency.
Caramel that is HARD (more like a toffee texture) was heated well past 245 degrees.
When stored in the refrigerator, caramels will last up to 3 weeks. Remove apples from fridge about an hour before you want to eat one. This gives the caramel a chance to soften.
If you want to wrap the apples or package in a cellophane bag, make sure apples are chilled and caramel is hard before placing in a bag.
Immediately fill pan with warm water and allow pan to soak. The sugar will break down, making it easier to wash.
More Caramel Recipes To Try
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CARAMEL APPLES
Equipment
- saucepan
- candy thermometer
- Lollipop Sticks/Popsicle Sticks
- wooden spoon
Ingredients
- 8-10 Granny Smith apples
- 1 cup butter salted
- 2 cups brown sugar
- 1 cup corn syrup
- 1 14 oz. can sweetened condensed milk
- pinch of salt I use kosher
Instructions
- Wash thoroughly in water to remove wax coating. Dry apples thoroughly and remove stems. Insert a stick into each apple, pushing at least halfway down.
- Place dry apples on parchment paper lined baking sheet.
- Combine butter, brown sugar, corn syrup, sweetened condensed milk and salt in a saucepan on medium/high heat until it begins to boil. Clip candy thermometer to pan. Reduce heat to medium. Continue to stir, also scraping the sides of the pan to prevent burning.
- Cooking times vary depending on the type of stove you have. Cook and stir caramel (almost constantly) until it reaches 240-245 degrees. This takes about 20 minutes on my stove, but may take more or less for you. Go by caramel temperature, NOT time. Use a candy thermometer to measure the temperature. If you stove tends to cook HOT, reduce the heat a bit. Just try to maintain a constant heat and stir frequently.
- Once caramel is ready, remove from heat.
- Hold onto the pan handle and tip the pan on a slight angle to allow the caramel to pool on one side. This makes dipping the apples easier. Dip apples and twirl the apple to help excess caramel drip off.
- Place apples on prepared baking sheet. Allow caramel apples to cool completely before eating.
Brandy says
The homemade caramel is delicious and sticks right to the apples!