Caramel apples are the perfect fall treat. These are made with buttery homemade caramel. So delicious! Makes 8-10 caramel apples per batch. Leftover caramel can be poured onto parchment paper and sliced into pieces of candy. This post contains affiliate links.
You might also like our 10-minute caramel candies, our English toffee or our easy caramel apple dip gift idea!
Watch our step by step video!
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.
Caramel apples made with homemade caramel definitely take longer than melting down caramel candies, but it's definitely worth the effort. These taste SO MUCH BETTER.
How To Make Homemade Caramel Apples
Basic Supplies
Saucepan: You need a good, heavy-bottomed saucepan. I recommend the same when making 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 guess work 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 of the heat.
Popsicle sticks or lollipop sticks: I used 6" lollipop sticks which worked perfectly.
Caramel Apple Ingredients
- 8-10 Granny Smith apples*
- 1 cup butter (salted)
- 2 cups brown sugar
- 1 cup light corn syrup
- 1 (14 oz.) can sweetened condensed milk
- pinch of salt (I use kosher)
*You can use any kind of apple that you'd like. My go to apple is Granny Smith, but Honey Crisp, Gala, or Fuji would be delicious too!
Begin by washing apples thoroughly in water to remove wax coating. Store bought apples have this coating, and removing it is important to help the caramel stick to the apples. Dry apples thoroughly and remove stems. Insert a stick into each apple, pushing at least halfway down.
Place 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 and continue to stir, also scraping the sides of the pan to prevent burning.
Cooking times vary depending on the type of stove you have. I've noticed that it takes awhile 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 may take more or less time for you. Go by caramel temperature, NOT time. If you stove tends to cook hotter than normal, adjust the temperature a bit lower. Just try to maintain a steady 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.
Additional Caramel Apple Toppings And Garnishes
The caramel is so delicious on its own, but it's still fun to drizzle them with chocolate or add chopped nuts for variety. If you'd like to add toppings (chopped pretzels, Oreos, nuts, sprinkles, mini chocolate chip, 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 Frequently Asked Questions
I have leftover caramel. What should I do with it?
Pour leftover caramel onto parchment paper (on a baking sheet or in a baking dish) and let it cool. Slice into bite-sized pieces for delicious caramel candy.
Why won't my caramel stick to the apple?
There are a couple of factors that can be contributing 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.
Why is my caramel hard and difficult to eat?
Caramel that is HARD (more like a toffee texture) was heated well past 245 degrees.
How long will caramel apples last?
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.
How Do You Clean The Pan After Making Toffee or Caramel?
Immediately fill pan with warm water and allow pan to soak. The sugar will break down, making it easier to wash.
Caramel Apples With Homemade Caramel Recipe
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.
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