Posted: October 14, 2018 · Modified: August 16, 2023 by Cindy Gibbs
These Classic Homemade Caramel Apples are a nostalgic favorite. Crisp, tart Granny Smith apples are dipped in a creamy homemade caramel and rolled in crushed nuts or other toppings. They make a perfect fall or Halloween treat.
There are a couple of easy ways to make caramel for dipping apples. You can melt store-bought caramels, or you can cook a homemade caramel on the stovetop. Both work well; today I chose the old-school method using simple ingredients—sugar, butter, vanilla, and sweetened condensed milk—to recreate the caramel apples I remember from childhood. This caramel only takes minutes to cook and is delightfully rich and creamy.
If you want perfectly coated apples, follow a few simple tips to ensure the caramel adheres and the results are beautiful and tasty.
Tips for making perfect caramel apples
- Use organic apples when possible. They typically lack the wax coating found on many conventionally sold apples, so caramel adheres more easily.
- Remove stems and clean apples thoroughly. If not using organic apples, remove wax by dipping each apple for 2–3 seconds in very hot (not boiling) water, then wipe and dry with a clean towel. Do not dip longer than a few seconds to avoid softening the apple’s skin.
- After the hot-water dip, chill the apples in the refrigerator for a few minutes so they’re slightly chilled before dipping.
- Prepare any crushed garnishes or melted chocolate before you make the caramel. If adding a chocolate drizzle, apply it after the caramel has set.
- Let the cooked caramel cool for at least five minutes and stir it occasionally before dipping apples so it’s thick enough to coat without sliding off.
- Place finished apples on parchment paper to set. Avoid waxed paper, which can stick to the caramel.
More recipes you might like…
Vanilla Caramel Corn
Old Fashioned Popcorn Balls
If you make this recipe, please rate it and leave a comment below to share how it turned out. I love hearing your feedback!
Want new recipes each day? Follow me on social media for updates and more ideas.
Classic Homemade Caramel Apples
- Author: Cindy Gibbs @ My Country Table
- Prep Time: 30 Minutes
- Cook Time: 10 Minutes
- Total Time: 40 minutes
- Yield: 8 Apples
- Category: snacks
- Method: Cook
- Cuisine: American
Description
Granny Smith apples are dipped in a creamy homemade caramel and finished with crushed pecans or other garnishes—just like mom used to make.
Ingredients
- 7 medium Granny Smith apples
- 1 can sweetened condensed milk
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1 stick butter
- Dash of salt (omit if using salted butter)
- 1 teaspoon pure vanilla extract
- Crushed pecans for garnish, optional
- Crushed candies or melted chocolate for garnish, optional
Instructions
- Prepare garnishes and have them ready before the caramel is finished.
- Line a cookie sheet with parchment paper.
- Wash and dry apples. Dip each apple for 2–3 seconds in very hot (not boiling) water to remove wax if needed. Wipe dry, remove stems, and chill the apples in the refrigerator while you make the caramel.
- In a 2-quart heavy pot over medium-low heat, combine the granulated sugar, light brown sugar, butter, salt, and sweetened condensed milk. Stir constantly and bring to a boil, then continue stirring until the caramel reaches the soft-ball stage (about 242°F on a candy thermometer) or forms a firm ball in cold water.
- Remove the caramel from heat and let it cool for at least five minutes, stirring occasionally. Meanwhile, insert a wooden skewer or popsicle stick about two-thirds of the way into the center of each chilled apple.
- Dip each apple into the caramel, roll in crushed pecans or other toppings if desired, and place on the parchment-lined cookie sheet to set. If adding a chocolate drizzle, do so after the caramel has set.
Notes
- Caramel apples are best enjoyed within two days when stored at room temperature.