Ingredients
- 8 apple , small to medium; Granny Smith, Fuji, or Honeycrisp
- 2 cups light brown sugar
- 1.5 cups heavy cream
- 0.5 cup light corn syrup
- 3 tablespoons butter , salted
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- chopped nuts , optional
- chocolate , optional
- crushed cookies , optional
- sprinkles , optional
These homemade caramel apples are made completely from scratch with crisp apples dipped in rich, buttery homemade caramel. Learn how to prepare the apples, cook the caramel to the right temperature and dip them for a smooth coating, then leave them classic or add your favorite fall toppings.
INSTRUCTIONS
CHOOSE THE APPLES
Choose small to medium, firm apples with smooth skin and no soft spots. Granny Smith apples are the classic choice because their tart flavor balances the sweetness of the caramel, but Fuji and Honeycrisp also work beautifully.
PREPARE THE APPLES
Bring a pot of water to a boil. Submerge each apple for 3–5 seconds, then immediately wipe it completely dry with a paper towel to help remove the wax.
Push a sturdy caramel apple stick or wooden skewer firmly into the core through the stem end.
CHILL
Place the prepared apples in the refrigerator for 10–15 minutes. Cold apples help the caramel set more quickly and create a smoother coating.
MAKE THE CARAMEL
In a large, heavy-bottomed saucepan, combine the light brown sugar, heavy cream, light corn syrup, salted butter, and salt.
Cook over medium heat, stirring until the butter has melted.
Continue cooking until the caramel reaches 245–248°F on a candy thermometer (the firm-ball stage).
Remove the pan from the heat. Stir in the vanilla extract, then allow the caramel to cool slightly until it reaches approximately 190°F before dipping.
DIP THE APPLES
Tilt the saucepan slightly to create a deeper pool of caramel. Holding an apple by the stick, carefully dip it into the caramel, slowly turning it a full 360 degrees to coat evenly. Lift the apple and allow any excess caramel to drip away.
DECORATE
While the caramel is still warm, roll the apples in your favorite optional toppings or leave them plain for a classic caramel apple.
COOL
Place each caramel apple on a baking sheet lined with lightly greased parchment paper or a silicone baking mat. Allow them to cool for at least 15 minutes, or until the caramel has completely set.
