How to Make Caramel Apples
Caramel apples can only get better when made with homemade caramel sauce! It’s an easy process of making caramel sauce, dipping the apples, and adding toppings. That’s it! Homemade caramel apples are fun to make and they make great gifts.
OVERVIEW
- Skill Level: Intermediate
- Component Used: Homemade Caramel Sauce
- Technique Used: Caramelizing Sugar
To make caramel apples, you could use a store-bought caramel sauce, but did you know that making homemade caramel sauce is super simple? It only requires 4 ingredients!
A basic caramel sauce can be made in under 20 minutes and only requires granulated sugar, water, heavy cream, and salt! This is the real deal caramel sauce and you are going to want to make it all the time. The best part of this recipe is adding your own favorite toppings. I love to coat my caramel dipped apples with crushed candy pieces and salty nuts.
Why this recipe is so fun
- I love a recipe that is customizable! Do you like sprinkles? Do you like peanut butter cups? Coat them in caramel!
- This recipe is the perfect treat to make with kids as a Halloween or other fall-themed activity.
- Not only are these fun to make and fun to eat but they make great gifts for friends, neighbors, or even gifted to trick-or-treaters.
The Best Apples to Use for Caramel Apples
The best type of apple to use for caramel apples is the one that you enjoy the most! Since the apples aren’t baked, it truly only depends on your apple preference. Grannny Smiths are popular because they’re tart which pairs nicely with the sweet caramel. Honeycrisp is another favorite of mine.
TOPPING IDEAS
When it comes to toppings, you really can’t go wrong. I like a crunchy texture to go with the smooth caramel. I also like to pair a salty topping with the sweet caramel. Here are some of my favorite ideas. These toppings need to be roughly chopped into small pieces.
- Candies: M&Ms, Reese’s, white or dark chocolate chips, butterscotch chips
- Cookies: Oreos
- Nuts: peanuts, pistachios, pecans, hazelnuts
- Shredded coconut
- Sprinkles
- Pretzels
- Drizzle of white or dark chocolate (wait until the caramel is completely set before drizzling)
How to make caramel apples
Make caramel apples with homemade caramel sauce in a few simple steps!
Prepare the Apples
First, prepare the apples by rinsing them with water and drying them on a clean kitchen towel. This step helps remove some of the waxy film that coats the exterior. If you get your apples from a farmers market or pick them yourself, they probably won’t have a waxy coating. Make sure the apples are completely dry before dipping into the caramel.
Remove the stems and then place them on the counter right side up. Next, push the wooden skewer through the apple at least halfway through it. Setting them on the counter ensures that the skewer will go down at a straight angle. You want them to stand up straight.
Prepare the toppings
If using toppings (and you don’t have to!), chop them into small pieces. The smaller the pieces the easier they will adhere to the caramel.
Place the toppings in a shallow bowl or in a pile on a plate.
Make the caramel sauce
Now it’s time to start making the caramel sauce. For a more in-depth tutorial, visit my article on How to Caramelize Sugar.
If you’ve ever made caramel before, you will recognize this as the “wet method”. The wet method combines sugar and water in a saucepan. The benefit of the wet method is that it slows down the caramelization process and makes it less likely to burn the sugar.
Turn the heat on to medium and watch carefully as the sugar starts to dissolve in the water. As the mixture boils, the sugar will start caramelizing. Stay close by because the caramelization process moves very quickly. If the sugar is caramelizing unevenly, gently swirl the pan to even out the color. This process takes my stovetop about 12 minutes.
Once the sugar smells nutty and is golden brown, carefully pour all of the heavy cream into the pan and stir vigorously. The mixture will bubble up quite a bit.
Add the salt and continue cooking and stirring the mixture until it reaches between 240-250°F (115-121°C).
I highly recommend using a candy thermometer to ensure accuracy. If it doesn’t reach the desired temperature than your caramel will be too thin to adhere to the apples and won’t set properly.
Dip the Apples
Remove the saucepan from the heat and and allow the caramel to cool to about 215°F (101°C) before dipping the apples. Dip the apples into the caramel and swirl it around to coat all sides. Go almost all the way to the top leaving about 1″ of visible apple. You can use a spoon to pour over the side when the caramel is running low.
If adding toppings, immediately dip the apple into the chopped toppings. Place on a piece of wax or parchment paper and let set. To set faster, move the apples into the refrigerator. Enjoy when the caramel is completely set.
Storage: After the caramel has completely set, store the caramel apples in the refrigerator for up to 1 week. They do not need to be covered. If gifting the apples, wait until they are completely set before wrapping in your packaging materials.
Here’s a good article for tips on how to package and gift caramel apples.
To Reheat the caramel sauce: Put the sauce in a heat proof bowl and set over a pan of boiling water (this is called a double boiler). Make sure the water is not touching the bowl. Stir until the sauce is warmed through. Alternatively, heat in the microwave at 50% power in bursts of 15 seconds, stirring in between.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other recipes that use homemade caramel sauce.
Caramel Apple Recipe
This homemade caramel apple recipe couldn't be easier with a quick homemade caramel sauce and toppings!
Ingredients
- 6 apples (any variety like Honeycrisp, Fuji, or Granny Smith)
- 6 wooden skewers
- 400 grams (2 cups) granulated sugar
- 240 grams (1 cup, 240 milliliters) water
- 470 grams (2 cups, 480 milliliters) heavy cream
- 1 teaspoon kosher salt, use 2 teaspoons for a salted caramel flavor
- Toppingsif desired, like nuts, sprinkles, and candies
Instructions
- PREP THE APPLES: prepare your apples (6) by giving them a rinse and drying them thoroughly. Remove the stems and insert a skewer into the area where the stem was. Make sure the skewer goes at least halfway through the apple.
- PREP THE TOPPINGS: gather any toppings you want to use. For larger items like candies, cookies, and nuts chop them to a fine to medium chop. Larger pieces will have trouble staying on the apple.
- MAKE THE CARAMEL SAUCE: Before starting this recipe, measure out all of your ingredients and gather anything you need so that once the sugar starts caramelizing you are ready to go. It moves quickly. It would also be wise to have a bowl of ice water nearby just in case the sugar spatters.
- In a heavy gauge saucepan at least 3 quarts in size (you can use a bigger pan, but do not use a smaller pan) add the granulated sugar (400 grams/ 2 cups) and the water (240 grams/ 1 cup).
- Gently stir to completely saturate the sugar being careful not to splash sugar granules up the side of the pan.
- Turn the heat on to medium. The sugar will start to dissolve in the water and will come to a boil. As the mixture boils, the water will begin to evaporate off and the liquid sugar will start caramelizing. Stay close by because when the caramelization process happens it moves very quickly. Do not stir during this process or you risk re-crystallizing the sugar resulting in a gritty texture. If the sugar is caramelizing unevenly, gently swirl the pan to even out the color.
- Once the sugar smells nutty and is a deep golden brown, carefully pour all of the heavy cream (470 grams/ 2 cups) into the pan and stir vigorously. The mixture will bubble up quite a bit, so a long handled spoon or spatula is your best tool here.
- Add the salt (1 teaspoon) and continue cooking and stirring the mixture.
- Turn the stove down to low or medium-low while the mixture simmers. Use a candy thermometer to reach 250°F (121°C). This will take about 20 minutes.
- Remove the saucepan from the heat and and allow the caramel to cool to about 215°F (101°C) before dipping the apples.
- Dip the apples into the caramel and swirl it around to coat all sides. Go almost all the way to the top leaving about 1" of visible apple. You can use a spoon to pour over the side when the caramel is running low.
- WITHOUT TOPPINGS: Place coated apple on a piece of wax or parchment paper and let set.
- WITH TOPPINGS: After dipping, immediately dip the apple into the chopped toppings. Place on a piece of wax or parchment paper and let set.
- STORE: Store in the fridge to set faster and up up to 1 week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
2 Comments on “How to Make Caramel Apples”
Just a question: every other recipe I’ve seen (or used) has corn syrup or glucose syrup and butter in the ingredients, but I’ve never made these with water. Does the caramel adhere better with this version?
Hi, the water in the recipe is to help the caramelization process. What makes it adhere to the apples is thoroughly rinsing and drying the apples so they have a matte appearance. Other caramel recipes work as well!