Homemade Caramel Apples

Homemade caramel coated apples with plastic spiders sit on a white plate, surrounded by fake skeleton hands—these are some of the best caramel apples for your spooky party.

5 from 42 votes

Homemade Caramel Apples

Caramel apples are a nostalgic favorite, perfect for cooler weather and festive occasions. This recipe uses simple pantry staples to create glossy, sweet apples that are fun to decorate. Whether you’re serving them at a party or enjoying them with family, they’re guaranteed to impress.

Prep Time30

Total Time30

Course: Snack, Sweets

Cuisine: American

Keyword: apple, Halloween

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

4 apples I used Granny Smith
1 Cup brown sugar dark or light, packed
7 Ounces heavy cream
½ Cup light corn syrup
2 ½ Tablespoons butter at room temperature
1 Tablespoon vanilla extract
¼ Teaspoon salt

Instructions

Remove Wax Coating

To prepare the apples you must first remove the wax coating. One way to do this is to rinse in very hot water and rub away the wax with a towel. Bring a large pot of water to a boil, then remove from heat.
Very carefully take one apple and let it sit in the hot water for 15 seconds, then use a tongs or slotted spoon to remove it and place on a towel. Use the towel to rub the apple vigorously until the wax is gone.
Repeat until all the apples have been de-waxed.

Prepare the Apples

Remove the stems from each apple then push a stick into the center of each apple where the stem was, making sure it's stuck in there really good.
Prepare a cookie tray by lining it with parchment paper and lightly spraying with oil. You will use this tray to set your freshly dipped apples on.

Make the Caramel

In a medium pot mix together the cream, butter, corn syrup, brown sugar, salt, and vanilla.
Over medium heat bring the mixture to 240°F. Don't stir the mixture during this time.
Remove from heat and let cool for 10 to 15 minutes until the caramel is thin enough to still dip but thick enough that it will coat and stick to the apple.

Coat the Apples

Dip each apple into the caramel and let the excess caramel drip off, then place onto your prepared tray. Do this for each apple. If your caramel gets too hard to dip, you can warm it up a little on the stove.

Cool and Serve

Let apples cool before serving.
These are best served same day but can be stored in the fridge in an airtight container for up to 3 days.

Notes

Use tart apples: The contrast with the sweet caramel creates the best flavor.
Dry thoroughly: After de-waxing, make sure apples are completely cool and dry so the caramel sticks better.
Work quickly: Caramel thickens fast, so dip while it's warm and fluid.

Nutrition

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