The Best Caramel Apples
The great thing about caramel apples is how simple they are to make, yet they look like something you’d find at a gourmet candy shop.
Equipment
- Heavy-bottom saucepan
- Candy thermometer
- Wooden spoon or heatproof silicone spatula
- Baking sheet lined with parchment or a silicone mat
- Sturdy skewers or popsicle sticks
- Small bowls or plates
Ingredients
For the Caramel Coating:
- 1 cup 200g granulated sugar
- 1 cup 220g packed light brown sugar
- 1/2 cup 120ml heavy cream
- 1/2 cup 115g unsalted butter
- 1/2 cup 120ml light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Apples:
- 6 medium apples Granny Smith or Honeycrisp work well
- 6 wooden sticks popsicle or lollipop sticks
Optional Toppings:
- Chopped peanuts or almonds
- Mini chocolate chips
- Crushed Oreos or graham crackers
- Sprinkles
- Melted chocolate for drizzling
Instructions
Prep the Apples
- Wash and dry the apples thoroughly.
- Use hot water and a bit of baking soda or vinegar to scrub off any wax.
- Dry completely with a clean towel — moisture prevents the caramel from sticking.
- Insert sticks into the apples.
- Push the stick into the top center of each apple, about halfway in.
- Set them on a parchment-lined tray and chill in the fridge while you make the caramel (this helps it set faster later).
Make the Caramel
- Combine ingredients in a heavy saucepan.
- Add the granulated sugar, brown sugar, heavy cream, butter, corn syrup, and salt.
- Place the saucepan over medium heat and stir constantly until the butter melts and everything blends.
- Attach a candy thermometer to the side of the pot, making sure it doesn’t touch the bottom.
- Once it starts boiling, stop stirring and let it bubble away until it reaches 245–250°F (soft-ball stage).
- Pro Tip: Stirring at this stage can cause crystallization — resist the urge!
- Take the pot off the heat and gently stir in the vanilla extract.
- Let the caramel cool for about 3–5 minutes — it should thicken slightly but still be fluid.
Dip the Apples
- Have your chilled apples, caramel, and toppings ready. Line a tray with parchment or a silicone mat.
- Tilt the pot slightly and roll the apple in the caramel, coating it evenly.
- Let excess drip off, then twirl gently to catch any drips.
- Pro Tip: If the caramel gets too thick, reheat it gently over low heat.
- While the caramel is still warm and sticky, press the apple into a bowl of toppings or sprinkle them on by hand.
- Place on the prepared tray to cool.
Let Them Set
- Let the apples sit for at least 30–45 minutes until the caramel is fully set.
- If you’re in a hurry, pop them in the fridge for 15 minutes — just be sure to bring them to room temp before serving so the caramel softens a bit.
- Wrap individually in wax paper or plastic wrap and keep them in the fridge for up to 3 days.
Notes
Estimated Nutritional Value (Per Apple)
- Calories: ~350–400
- Carbohydrates: 60–70g
- Sugar: 45–55g
- Fat: 15–18g
- Protein: 1–2g
- Fiber: 3–4g
- Sodium: ~100mg