Caramel Apples
Consider this your complete guide to making Homemade Caramel Apples! Let me teach you how to make a caramel apple that is fresh, crisp, delish & perfectly tailored to your taste buds!
You Really Need to Make a Caramel Apple at Home
In my mind, Fall is synonymous with a Caramel Apple. But I loathe paying through the nose at Fall festivals or Rocky Mountain Chocolate Factory to sink my teeth into the delicacy! So, in true ‘me’ fashion, I decided to make them at home, where I can 1) customize the flavors and toppings however I desire and 2) make a whole batch for the same price as one purchased apple. And lucky for you, I’m sharing my perfected caramel apple recipe so you don’t have to deal with all the trial and error.
With tender and soft (but not too sticky) caramel, a tartly crisp apple and any toppings you can conjure up, you’re going to swoon over these delightful candied fruits. And if you want to enjoy all the goodness of caramel apples without the stick, try out my caramel apple nachos or this amazing caramel apple dip.
Homemade Caramel Apple Ingredients
- Granny Smith apples – While you can definitely use any apple you’d like, I love the tart contrast the Granny Smith gives to the sweetness of the caramel!
- Wooden caramel apple sticks
- Butter – I used salted because that is what I stock in my kitchen. Unsalted would work as well.
- Brown sugar
- Sweetened condensed milk
- Corn syrup – This, combined with the brown sugar, is going to give us our sweet caramel-y flavor.
- Large marshmallows
- Toppings (see below)
Caramel Apple Toppings
The best part of making your own homemade caramel apples is the ability to customize your toppings! Here are a few of my favorite additions, but feel free to get creative!
- Mini M&Ms
- Crushed Heath pieces
- Crushed Oreos
- Melted white chocolate
- Crushed graham crackers
- Cinnamon-sugar mix
- Drizzled milk or dark chocolate
- Chopped nuts (I like pecans!)
- Sprinkles
- Shredded coconut
- Crushed Reese’s or Reese’s Pieces
- Crushed pretzels
How to Make Caramel Apples
- Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
- Insert a wooden stick into each apple where the stem was removed. Set aside.
- In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
- Increase the heat to medium high and bring to a rolling boil while stirring constantly.
- Stir constantly until when the temperature reaches 240° F and immediately remove from the heat. (I like to use this instant-read thermometer to check the temperature!).
- Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
- Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
- Shake and twirl the apple over the sauce pan to remove any excess caramel.
- Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
- Repeat with the remaining apples.
- Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
- Store at room temperature for up to 2 days or in the fridge for up to 4 days.
- Cut with a large knife and enjoy!
How Do I Make Sure My Caramel Is Done?
For this caramel apple recipe, you will want to make sure your caramel is cooked to the softball stage, approximately 240° F. If you do not have an instant-read thermometer, you can use the ice cube method to test the doneness of the caramel.
You can do this in a few easy steps:
- Once your caramel solidifies in the water, test its texture. If it forms a softball, it is the right temperature for the apples. If it forms a hard ball, you have heated it too much and it will not work for this recipe!
- Fill a bowl with cold water and ice cubes.
- Use a spoon to remove some of your heated caramel from the pan and drop it into the cold water.
Other Fall Delights
Caramel Apples
Ingredients
- 9 Granny Smith apples
- 9 wooden caramel apple sticks
- 1/2 cup butter
- 2 cups brown sugar
- 1 can sweetened condensed milk
- 1 cup corn syrup
- 13 large marshmallows
Instructions
- Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
- Insert a wooden stick into each apple where the stem was removed. Set aside.
- In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
- Increase the heat to medium high and bring to a rolling boil while stirring constantly.
- Stir constantly until when the temperature reaches 240° F and immediately remove from the heat.
- Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
- Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
- Shake and twirl the apple over the sauce pan to remove any excess caramel.
- Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
- Repeat with the remaining apples.
- Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
- Store at room temperature for up to 2 days or in the fridge for up to 4 days.
- Cut with a large knife and enjoy!
I look forward to making these! The fall is going to taste great with these little gems!
they are fantastic 🥰
Ok, I LOVE to cook and bake but I honestly say I’ve never left a review on any recipe I’ve ever made. EXCEPT THIS ONE TODAY. It deserves a full review. I made these caramel apples as an activity for our Halloween party. It was so easy to make (especially with a thermometer) and the caramel was TO DIE FOR! I hate biting into crunchy break-your-teeth caramel apples. This caramel stays soft, tastes so creamy and rich, and the marshmallows were a genius secret ingredient!
Everyone in my family loved them (25+ people), and my grandma said in her 77 years of life this was the best caramel apple she’s ever had. I made a double batch and we used freshly picked apples, with chocolate and white chocolate, mini M&Ms, Reeses Pieces, mini choco chips, oreo crumbles, coconut, and pecans. They were so good and will be sticking in my recipe book forever!!
Turned out great! Thanks for the share.