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Homemade Caramel Apples

Close-up of a glossy caramel apple covered in chopped nuts on a stick.
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Learn how to make glossy, homemade caramel apples with your favorite toppings. This recipe addresses common issues like caramel sliding and provides tips for preparing and storing your treats.

Ingredients

Scale
  • 6 medium apples (Gala, Fuji, or Honeycrisp recommended)
  • 6 wooden popsicle sticks or candy apple sticks
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional toppings: chopped nuts, sprinkles, mini chocolate chips

Instructions

  1. Wash apples thoroughly. If apples are waxed, scrub them with a stiff brush under hot water or dip them briefly in boiling water to remove the wax. Dry apples completely.
  2. Insert a wooden stick firmly into the stem end of each apple.
  3. Line a baking sheet with parchment paper or a silicone baking mat.
  4. In a heavy-bottomed saucepan, combine sugar and corn syrup. Stir until sugar is moistened.
  5. Cook over medium heat, stirring until sugar dissolves. Stop stirring and bring the mixture to a boil.
  6. Cook without stirring until the mixture reaches 280°F (138°C) on a candy thermometer.
  7. Slowly and carefully pour in the heavy cream. The mixture will bubble up. Stir gently until smooth.
  8. Continue to cook, stirring occasionally, until the caramel reaches 245°F (118°C) or the soft-ball stage.
  9. Remove from heat. Stir in vanilla extract and salt.
  10. Let the caramel cool for a few minutes until slightly thickened but still pourable.
  11. Dip each apple into the caramel, tilting the pan to coat evenly. Allow excess caramel to drip off.
  12. Place dipped apples on the prepared baking sheet.
  13. Immediately add your desired toppings before the caramel sets.
  14. Let the caramel apples cool completely at room temperature until the caramel is firm.

Notes

  • For a glossier finish, you can dip the apples a second time after the first layer has set slightly.
  • If your caramel is too thick, you can gently reheat it over low heat. If it’s too thin, let it cool a bit longer.
  • Store caramel apples in a cool, dry place. Avoid refrigeration, as it can make the caramel sticky.
  • For parties, consider individual cellophane bags for packaging.

Nutrition

Find it online: https://blissbatter.com/caramel-apple-recipe/