Fall’s sweetest treat comes to life with these irresistible homemade caramel apples. This classic autumn favorite takes just 1 hour from start to finish, delivering the perfect balance of crisp fruit and buttery caramel coating. Whether you’re hosting a harvest party or simply craving a nostalgic dessert, these hand-dipped treats pack impressive nutrition with only 182 calories per serving. The combination of tart apples and rich, golden caramel creates an unforgettable taste that both kids and adults adore.
Ingredients for Perfect Caramel Apples
- For Caramel:
- 1/2 cup salted butter (1 stick) – room temperature
- 2 cups granulated sugar – ensures perfect sweetness
- 1 cup light corn syrup – creates smooth texture
- 14 oz can evaporated milk – warm before using
- 1 teaspoon vanilla extract – adds lovely aroma
- For Base:
- 10-12 Granny Smith apples – chilled for best results
- 10-12 craft sticks – firmly inserted
- Parchment paper – prevents sticking
Step-by-Step Instructions
- Apple Preparation: Clean apples thoroughly under hot water to remove wax coating. Dry completely and chill them beforehand for better caramel adhesion.
- Caramel Making: Combine butter, sugar, and corn syrup over medium heat until boiling (5-10 minutes). Gradually add warm evaporated milk while maintaining the boil.
- Temperature Control: Heat mixture to 235-240°F (20-30 minutes), stirring constantly. Add vanilla after removing from heat.
- Setting Up: Transfer caramel to a smaller dipping bowl and let cool to 200°F. Meanwhile, insert sticks into apples and prepare parchment-lined baking sheet.
- Dipping Process: Dip each apple, letting excess caramel drip off. Use a spoon to remove excess from bottom. Place on parchment paper.
- Finishing Touches: Add toppings while caramel is warm, or wait until set for chocolate drizzle. Refrigerate to set completely.
Candy Making Tips
Making caramel can be so much fun! The key to perfect caramel apples is watching your temperature carefully. Your candy thermometer is your best friend here – keep it clipped to the side of your pan and watch for that sweet spot between 235-240°F. And here’s a friendly tip: warming your evaporated milk ahead of time helps the caramel stay smooth and prevents any grainy texture.
Creative Toppings
Let’s make these caramel apples extra special! Once you’ve mastered the basic dip, try these yummy additions:
– Crushed nuts (pecans, peanuts, or almonds)
– Mini chocolate chips
– Crushed Oreos or graham crackers
– Colorful sprinkles
– Shredded coconut
– Mini M&Ms
Remember to add your toppings while the caramel is still warm and sticky!
Storage and Make-Ahead
Your caramel apples will stay fresh and tasty in the fridge for up to two weeks! Just wrap each apple loosely in wax paper or parchment paper before storing. This stops them from sticking together. Want to prep ahead? Clean and chill your apples a few days before – cold apples help the caramel set better. If you notice any pooling at the bottom of your apples, pop them in the fridge for a quick set.
Serving Tips
These treats are perfect for fall parties and Halloween! Cut your caramel apples into wedges just before serving – it makes them easier to eat, especially for little ones. Take them out of the fridge about 15 minutes before serving to let the caramel soften slightly. Place each apple on a cute paper plate or wrap the stick in a napkin to catch any drips. For parties, try making mini versions using small apples!
Caramel Apples
Equipment
- Heavy-bottom saucepan
- Candy thermometer
- Parchment paper
- Baking sheet
Ingredients
Caramel
- 1/2 cup salted butter (1 stick)
- 2 cups granulated sugar
- 1 cup light corn syrup
- 14 oz evaporated milk warmed
- 1 teaspoon vanilla extract
Apples
- 10-12 Granny Smith apples small/medium
- 10-12 craft sticks
Instructions
- Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
- Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes).
- Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. Attach a candy thermometer and cook until it reaches 235 to 240 degrees F. (about 20-30 minutes).
- Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping.
- Let caramel cool to 200 degrees while preparing apples.
- Dry apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper.
- Once caramel has cooled, dip apples and let excess drip off. Place on parchment-lined pan.
