Caramel Apples

Caramel Apples are a fall favorite that bring out the inner kid in all of us. Crisp, tart apples coated in rich, buttery caramel are the perfect blend of sweet and tangy. Whether you’re prepping treats for a Halloween party, a fall festival, or just a cozy night in, these Caramel Apples are guaranteed to impress. This recipe walks you through how to get that perfect glossy caramel coating without burning your sugar (or your patience). You’ll also find topping ideas, storage tips, and answers to your most common questions.

Why You’ll Love This Recipe

• ✅ Classic fall treat everyone loves
• ✅ Great for Halloween parties and autumn gatherings
• ✅ Customize with toppings like nuts, candies, or cookie crumbs
• ✅ Easy to follow with no candy-making experience needed
• ✅ Keeps well in the fridge for up to 3 days

Ingredients

• 6 large apples (Granny Smith or Honeycrisp preferred), at room temp
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1 tsp kosher salt
• 1 cup heavy cream
• 4 tbsp unsalted butter, softened
• Crushed peanuts, mini M&Ms, sprinkles, crushed Oreos (optional toppings)
• 6 wooden sticks (popsicle sticks or chopsticks work great)

Instructions

this recipe

1. Prep the apples:
   Bring a pot of water to a boil. Dip each apple for 10 seconds, then transfer to an ice bath. Dry thoroughly with a towel to remove wax. Insert sticks into the stem side. Chill apples until ready to dip.
2. Make the caramel:
   In a heavy-bottomed saucepan over medium-high heat, combine sugar, corn syrup, salt, and 1/4 cup water. Stir until dissolved. Once it boils, stop stirring and let it cook undisturbed until deep amber and 350°F.
3. Add cream and butter:
   Remove from heat. Slowly pour in cream (it will bubble!), then stir in butter until smooth.
4. Heat again:
   Return to heat and cook until the caramel reaches 245°F (soft-ball stage). Remove and transfer to a deep, heatproof bowl.
5. Dip and decorate:
   Let caramel cool for 15–20 minutes to thicken slightly. Dip apples, letting excess drip off. Roll in toppings if desired. Place on parchment to set.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 6 caramel apples

Nutrition Facts (Per Apple, Approx.)

• Calories: 380
• Fat: 17g
• Carbohydrates: 55g
• Sugar: 45g
• Protein: 2g
  (Without toppings; varies by size and ingredients.)

Tips & Variations

• No thermometer? Use the color cue: deep amber like a copper penny
• Make it nut-free: Use crushed cookies or sprinkles
• More flavor? Add a touch of vanilla or sea salt after stirring in butter
• Kid-friendly bar: Let kids decorate their own apples with bowls of toppings
• Storage: Best within 2–3 days, stored uncovered in the fridge

Caramel Apples

Classic fall treat made with homemade caramel and your favorite apples. Perfect for parties, holidays, and edible gifts!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• – 6 large apples Granny Smith or Honeycrisp
• – 2 cups granulated sugar
• – 1/2 cup light corn syrup
• – 1 tsp kosher salt
• – 1 cup heavy cream
• – 4 tbsp unsalted butter softened
• – Crushed toppings nuts, candy, cookies – optional
• – 6 wooden sticks

Equipment

• – Large pot
• – Heavy saucepan
• – Candy thermometer
• – Heatproof bowl
• – Wooden sticks
• Parchment paper

Method

 

1. Boil water, dip apples for 10 seconds, then ice bath and dry thoroughly.
2. Insert sticks into apples and refrigerate.
3. In a heavy saucepan, combine sugar, corn syrup, salt, and water. Stir and boil.
4. Stop stirring; cook to 350°F or deep amber.
5. Remove from heat. Add cream slowly (it will bubble), stir in butter.
6. Return to heat and cook until caramel reaches 245°F.
7. Let cool 15–20 min in heatproof bowl.
8. Dip apples into caramel and roll in toppings.
9. Set on parchment to cool completely.

Notes

– Wax removal is crucial for caramel to stick
– Store in fridge uncovered for up to 3 days
– Let sit at room temp before serving

FAQs

Can I skip the candy thermometer?
Yes, but it’s riskier. Watch for deep amber color and test in cold water for a soft-ball texture.

Why is my caramel too runny or thick?
If too runny, it may not have reached 245°F. If too thick, reheat slightly or stir in a spoon of cream.

Can I use store-bought caramel?
You can, but homemade tastes better and sticks better to apples without added wax.

Why won’t caramel stick to my apples?
Apple skin must be dry and wax-free. Boil briefly, ice bath, then dry thoroughly before dipping.

Conclusion

There’s something magical about biting into a homemade Caramel Apple — the crisp snap of the fruit, the silky sweet caramel, and the crunch of toppings. This recipe brings that joy into your own kitchen with ease and flexibility. Perfect for parties, gifting, or a sweet project with the kids, it’s a fall staple that never goes out of style.