Homemade Caramel Apples

Caramel Apples are a fall classic! Tart green apples covered in a made-from-scratch buttery caramel, dipped in nuts, and drizzled with chocolate takes these apples to the next level. This is a fun treat to make as a family and give away to friends. 

The air is getting cooler and the days are getting shorter which means it’s Caramel Apple season! Caramel and apples are a match made in heaven! If you love these two together you MUST try my Caramel Apple Cheesecake Bars, Caramel Apple Poke Cake, and Caramel Apple Blondies.

Caramel Apples

Who can say no to a Caramel Apple, especially when it’s made with homemade caramel? Not me! These are absolutely divine! I use my favorite caramel recipe for these apples with which I make Homemade Caramels at Christmas time. It’s the best!

How to Make Homemade Caramel Apples?

Prepare the Apples:

1. Wash the apples and remove the stems.
2. Poke the wooden sticks into the top of the apple, about halfway through. 
3. Set the apples aside on a parchment lined baking sheet.

How to remove wax from apples?

If the apples are waxy that can make it difficult for the caramel to cling on. Here are two ways to remove the wax:

1. Wash them in very hot water (wear rubber cleaning gloves) and use a vegetable brush or rag.
2. Dip the apples in boiling water for 5-10 seconds and then rub with a paper towel or kitchen towel.

Make the Homemade Caramel:

1. Bring the sugar, corn syrup, butter, and cream to a boil over medium heat.
2. Stream in the second cup of cream and continue cooking until the caramel has thickened and reaches a “soft ball” stage.
3. Remove from heat, stir in the vanilla extract, and let it cool for 5 minutes before dipping the apples.

Dip the Apples:

1. Holding onto the stick, plunge the apple into the caramel. Tilt the pan and twirl the apple to get as much of the apple coated as possible.
2. Pull the apple out of the caramel and let the excess caramel drip back into the pot as you hold the apple at a 45 degree angle while spinning.
3. Dip the apple in the nuts if desired and hold upside down and twirl for 1-2 minutes before setting on the parchment paper. (Let another person do this part so you can get started on the next apple.)
   

Add the Chocolate: 

1. Melt the chocolate chips 50% power in 30 second increments until melted.
2. Pour into a bag, cut a hole off the corner.
3. Squeeze the chocolate out of the bag over the caramel apple. This is easiest if one person holds the apple and slowly turns it as one person drizzles.

Package the Caramel Apples: 

1. Once completely cooled, place an apple in the middle of a square piece of cellophane.
2. Pull up each corner and then have another person tie a string around the cellophane, pulling tight so it is snug around the stick close to top of the apple. Tie a bow.

How to Store Caramel Apples: 

If not eaten within 4 hours, store the caramel apples in the fridge for up to 4 days for best results. Let apple come to room temperature before eating so that caramel isn’t so hard.

How do I know when the caramel is done cooking?

The caramel is done cooking when it reached 235 Degrees F. If you don’t have a candy thermometer, this is a soft ball stage. You can check the caramel by filling a small dish with cold water and spooning about a tablespoon of caramel into the cold water. Let it sit for about 10 seconds and then use your fingers to clump it together into a ball. The caramel has reached that “soft ball” stage if it can hold its shape in the palm of your had.

Where Can I Find Candy Apple Sticks?

You can find these short thick wooden sticks at any craft store, during the fall near the apples at your local grocery store, or here on Amazon.

LOOKING FOR MORE APPLE RECIPE? CHECK OUT THESE:

• Apple Crisp is a classic apple recipe that is easy to throw together and everyone loves!
• This Easy Apple Danish uses puff pastry dough and is the perfect breakfast treat.
• Overnight Apple French Toast Casserole makes breakfast on the week a breeze.
• Spiced Apple Cupcakes with Caramel Frosting have a fluffy tender crumb and are topped with a silky smooth frosting.
• Cinnamon Apple Scones are sure to become a fall staple in your home!

TOOLS USED TO MAKE GOURMET CARAMEL APPLES:

• Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
• Candy Apple Sticks– You’ve got to have stick to make caramel apples and these are thick and sturdy.

Print Recipe

Gourmet Caramel Apples

Caramel Apples are a fall classic! Tart green apples covered in a made-from-scratch buttery caramel, dipped in nuts, and drizzled with chocolate takes these apples to the next level. This is a fun treat to make as a family and give away to friends. 

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings: 10

Calories: 849kcal

Author: Garnish and Glaze

Ingredients

For the Apples:

• 10 large Granny Smith apples
• 10 candy apple sticks

For the Caramel:

• 2 cups granulated sugar
• 3/4 cup dark corn syrup
• 3/4 cup salted butter
• 2 cups cream
• 1 teaspoon vanilla

For the Toppings:

• 1 1/2 cup pecans or peanuts, finely chopped
• 2/3 cup chocolate chips
• 2/3 cup white chocolate chips

For Packaging:

• Cellophane
• Ribbon

Instructions

Prepare the Apples:

• Wash apples and remove waxy coating by rinsing in hot water or dipping in boiling water for 5-10 seconds.
• Poke wooden stick into the top of the apples, pushing it half way through the apple. Place apples on a parchment lined pan and place in the fridge to chill.

For the Caramel:

• In a 4 quart pot, bring sugar, corn syrup, butter, and 1 cup of the cream to a boil over medium-high heat.
• Heat the second cup of cream in the microwave and then add it to the boiling caramel in a slow stream while stirring (don't let it stop boiling or caramel will be sugary). Stir frequently as mixture begins to thicken and then constantly as it darkens.
• Cook until it reaches "soft ball" stage, 235 degrees F (about 20-25 minutes). Remove from heat and stir in vanilla. Let caramel cool for 5 minutes before dipping the apples.

Dipping the Apples:

• Holding onto the stick, plunge the apple into the caramel. Tilt the pan and twirl the apple to get as much of the apple coated as possible.
• Pull the apple out of the caramel and let the excess caramel drip back into the pot as you hold the apple at a 45 degree angle and spin it around.
• Dip the apple in the nuts if desired and hold upside down and twirl for 1-2 minutes before setting on the parchment paper. (Let another person do this step so you can get started on the next apple. The longer the apple is upside down and swirling the better so the caramel doesn't fall off and pool.)

Decorating the Apples:

• Once the caramel is cool, melt chocolate chips separately at 50% power in 30 second increments until melted and then pour into bags, cut of the corner and drizzle on. (Have one person drizzle while another person drizzles the chocolate.)

Packaging:

• Allow the caramel and chocolate to set (2-3 hours) and then wrap in cellophane or cellophane bags and tie with ribbon.
• If not eaten within 4 hours, store the caramel apples in the fridge for up to 4 days for best results. Let apple come to room temperature before eating so that caramel isn't so hard.

Notes

*Dip apples in boiling hot water for a few seconds to melt and remove wax.

**Make sure your candy thermometer is calibrated correctly. Boil some water and allow the thermometer to sit in the water for a few minutes. Make sure it's not touching the bottom. The thermometer should read 212 when the water is at a rapid boil. If not, adjust thermometer or take difference into account when cooking the caramel.

Course: Dessert

Cuisine: American

Keyword: Caramel Apples

Nutrition Facts

Gourmet Caramel Apples

Amount Per Serving

Calories 849 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 25g156%

Cholesterol 106mg35%

Sodium 204mg9%

Potassium 358mg10%

Carbohydrates 104g35%

Fiber 6g25%

Sugar 94g104%

Protein 4g8%

Vitamin A 1277IU26%

Vitamin C 9mg11%

Calcium 101mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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