Description
This Best Caramel Apple Recipe delivers perfectly tart Granny Smith apples dipped in a homemade smooth, creamy caramel that sets beautifully for a classic treat. The caramel is cooked carefully on the stovetop to achieve the perfect amber color and smooth texture. Dip the apples in caramel, then optionally coat with chocolate and a variety of toppings for a customizable indulgence. These caramel apples are perfect for fall, Halloween, or any festive occasion, offering a delicious combination of sweet and tart with a satisfying crunch.
Ingredients
Scale
Apples & Sticks
- 8 medium Granny Smith apples (or your favorite tart apple)
- 8 apple sticks (or popsicle sticks, kebab sticks, lollipop sticks, chopsticks, or cleaned yard sticks)
Caramel
- 1/2 cup water
- 4 cups white sugar
- 1/2 cup salted butter, chopped (1 stick)
- 2 cups corn syrup
- 2 (12-ounce) cans evaporated milk
- 1 tablespoon vanilla extract
- 1 and 1/2 teaspoons kosher salt (or sea salt)
Chocolate Coating (Optional)
- 1 (11-ounce) bag white chocolate chips (or semi sweet or butterscotch chips)
- 1 teaspoon vegetable oil
Toppings (Optional)
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
- Sprinkles
- Chopped nuts
- Mini chocolate chips
- Mini M&Ms
- Crushed Oreos
- Crushed pretzels
- Toasted coconut
- Chopped Heath bar
- Toffee bits
Instructions
- Prep the apples: Wash apples thoroughly to remove the wax coating that prevents caramel adhesion. Twist off stems and dry completely to ensure caramel sticks well.
- Insert sticks: Push sticks about 3/4 of the way into the top of each apple where the stem was removed, using any suitable stick.
- Chill apples: Refrigerate the apples for at least 20-30 minutes to make them easier to dip and help caramel stick better.
- Prepare caramel ingredients: Measure corn syrup, shake evaporated milk cans, and chop butter into pieces so they are ready for cooking.
- Start caramel base: Add 1/2 cup water to a heavy-bottomed 3-quart pot and swirl to wet the sides. Heat over high.
- Add sugar carefully: Slowly pour 4 cups sugar into center of pot, avoiding sugar crystals on sides. Moisten sugar completely with a wooden spoon, ensuring no crystals remain on sides.
- Boil sugar: Bring mixture to a boil over high heat while stirring. Once boiling, reduce to medium heat and allow to boil undisturbed for 8-10 minutes until color starts to change.
- Watch caramel color: Monitor as the sugar mixture transitions from light yellow to deep amber, rotating the pan if needed for even coloring.
- Remove at amber stage: When caramel is evenly amber with first wisps of smoke, immediately remove from heat to avoid burning.
- Add butter off-heat: Whisk in chopped butter carefully. Caramel will thicken and become creamy; be cautious of hot splashes.
- Incorporate corn syrup: Add 2 cups corn syrup, whisk thoroughly, then return pot to medium heat to bring back to a boil.
- Add evaporated milk slowly: Gradually whisk in evaporated milk over at least 10 minutes to maintain a smooth texture.
- Boil caramel mixture: Continue boiling while whisking for 20-25 minutes until mixture reaches 238°F (soft-ball stage) on a candy thermometer.
- Remove from heat: Take pot off burner at 238°F and let settle, occasionally stirring edges and corners to prevent burning but avoid excessive aeration.
- Season caramel: Stir in 1 and 1/2 teaspoons kosher salt and 1 tablespoon vanilla extract, allowing any bubbling to subside while mixing.
- Cool caramel and prep dipping station: Let caramel cool about 15 minutes, stirring occasionally, while laying out a Silpat mat and preparing toppings in separate bowls.
- Prepare toppings: Mix cinnamon sugar by combining 2/3 cup sugar with 2 tablespoons cinnamon if making Snickerdoodle-style apples. Arrange additional toppings as desired.
- Dip apples in caramel: Holding chilled apples by sticks, submerge in warm caramel coating evenly, letting excess drip off and scraping bottom edge of pot gently.
- Set caramel-only apples: Place dipped apples directly onto Silpat mat to set if using no other toppings.
- Add toppings directly: For apples without chocolate coating, immediately roll dipped apples in chosen toppings before setting on Silpat.
- Chocolate coating (optional): Refrigerate dipped apples for 10-20 minutes until caramel is firm. Melt white chocolate chips with vegetable oil in short microwave bursts, stirring until smooth. Quickly dip caramel apples in chocolate coating, then in additional toppings as desired. Place on Silpat.
- Let apples set completely: Allow caramel and chocolate coatings to fully set before slicing or serving.
- Slice apples: Remove sticks, cut apples in halves, lay flat, cut into wedges, then trim core pieces from wedges.
- Storage: Keep whole caramel apples refrigerated for 2-3 days, and sliced apple pieces refrigerated for 1-2 days. Store leftover caramel at room temperature up to 2 weeks or refrigerated up to 6 months.
Notes
- Use thick, heavy-bottomed pots for making caramel to avoid burning and uneven cooking.
- Remove wax from apples for better caramel adhesion.
- Slow addition of evaporated milk is critical for smooth caramel texture.
- Use a Silpat mat to prevent caramel from sticking when setting the apples.
- Adjust salt amount to taste; start with less if using table salt instead of kosher or sea salt.
- Careful temperature monitoring during caramel cooking prevents burnt or overly hard caramel.
- Various toppings can be used to customize flavors and textures, including nuts, sprinkles, and crushed candies.
- Adding vegetable oil to melted chocolate chips helps achieve a smoother chocolate coating.
- Leftover caramel can be reheated gently and used as a sauce.
