These homemade caramel apples are a classic treat made with crisp tart apples coated in a rich, buttery caramel that sets beautifully. Perfect for holidays, parties, or a cozy weekend project, this recipe delivers a nostalgic dessert with a truly indulgent homemade flavor.
Why You’ll Love This Recipe
This recipe is ideal for both beginners and experienced home cooks because it uses simple pantry ingredients and straightforward steps. The caramel is smooth, deeply flavored, and far better than store-bought alternatives. You can also customize each apple with your favorite toppings, making it a fun and versatile dessert for all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large tart apples (such as Granny Smith)
8 wooden sticks or wooden chopsticks
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
1 cup unsalted butter
2 teaspoons vanilla extract
Optional toppings (use as desired):
chopped nuts
crushed cookies
shredded coconut
mini chocolate candies
Directions
Start by preparing the apples. Bring a large pot of water to a boil. Carefully dip each apple into the boiling water for a few seconds, then remove and dry thoroughly with paper towels. This removes any wax from the apple skins so the caramel will adhere properly. Let the apples cool completely for about 30 minutes.
Insert a wooden stick firmly into the bottom of each apple, pushing it through the core to create a handle.
Line a baking sheet with parchment paper and set it aside.
In a large, heavy-bottomed saucepan over medium-high heat, combine the brown sugar, sweetened condensed milk, light corn syrup, and butter. Stir constantly until the mixture comes to a full boil.
Reduce the heat to medium and continue cooking, stirring constantly, until the caramel reaches 248°F (120°C) on a candy thermometer. This will take about 25 to 30 minutes. If you do not have a thermometer, drop a small spoonful of caramel into a glass of cold water; it should form a firm ball.
Remove the saucepan from the heat and immediately stir in the vanilla extract.
Working quickly and carefully, dip each apple into the hot caramel, turning to coat the entire apple and about 1/2 inch of the stick. Allow excess caramel to drip back into the pan.
If using toppings, sprinkle or roll the apples in the toppings while the caramel is still hot.
Place the coated apples onto the prepared baking sheet and let them cool completely at room temperature for about 1 hour, until the caramel is fully set.
For a chocolate twist, drizzle melted chocolate over the cooled caramel apples.
Use different apple varieties for slightly sweeter or more tart results.
Add a pinch of ground cinnamon or sea salt to the caramel for extra depth of flavor.
Roll the apples in finely chopped nuts or cookie crumbs for added crunch.
Storage/Reheating
Store caramel apples in the refrigerator, loosely wrapped, for up to 3 days. Allow them to sit at room temperature for about 10 to 15 minutes before serving for the best texture. Reheating is not recommended, as the caramel may melt and lose its structure.
FAQs
How long do caramel apples last?
Caramel apples keep well for up to 3 days when stored in the refrigerator.
Do I need a candy thermometer?
A thermometer is helpful for accuracy, but the cold-water test works well if you do not have one.
Why is my caramel too thick?
Overcooking the caramel or cooking it at too high a temperature can cause it to thicken excessively.
Why won’t the caramel stick to my apples?
Wax on the apple skin prevents sticking, which is why dipping the apples in boiling water is important.
Can I make these in advance?
Yes, they can be made one day ahead and stored in the refrigerator.
Are tart apples necessary?
Tart apples balance the sweetness of the caramel, but you can use sweeter apples if preferred.
Can I double the recipe?
Yes, but use a large saucepan and allow extra cooking time for the caramel.
What toppings work best?
Chopped nuts, crushed cookies, and candy pieces all work very well.
Is the caramel safe to touch when hot?
No, hot caramel can cause burns. Always handle with caution.
Can kids help make this recipe?
Children can help with toppings and unwrapped apples, but adults should handle the hot caramel.
Conclusion
These caramel apples are a timeless homemade treat that combines crisp fruit with rich, buttery caramel. With simple ingredients and endless topping options, this recipe is perfect for celebrations or anytime you want to create a memorable dessert from scratch.
These classic homemade caramel apples feature tart, crisp apples dipped in rich, buttery caramel that sets perfectly for a nostalgic and customizable treat. Ideal for holidays, parties, or a fun weekend project.
Bring a large pot of water to a boil. Dip each apple for a few seconds to remove wax, then dry thoroughly and let cool for 30 minutes.
Insert wooden sticks into the apples through the stem end to form handles.
Line a baking sheet with parchment paper and set aside.
In a heavy-bottomed saucepan over medium-high heat, combine brown sugar, condensed milk, corn syrup, and butter. Stir constantly until boiling.
Reduce heat to medium and cook, stirring constantly, until caramel reaches 248°F (120°C) on a candy thermometer (about 25–30 minutes). Or use cold-water test (firm ball stage).
Remove from heat and stir in vanilla extract.
Dip each apple into the hot caramel, turning to coat fully. Let excess drip off.
Quickly roll or sprinkle toppings onto the hot caramel if using.
Place coated apples on parchment-lined baking sheet and let cool at room temperature for 1 hour until set.
Notes
Drizzle with melted chocolate for a gourmet touch.
Use other apple varieties for a sweeter or different flavor.
Add sea salt or cinnamon to the caramel for depth.
Overcooked caramel becomes too thick—monitor temperature closely.
Caramel is very hot—use caution and supervise children.
