These Homemade Caramel Apples are easy and so fun to make. This recipe will show you step by step how to make gourmet caramel apples at home with just a few ingredients.
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Homemade Caramel Apple Recipe
This is a complete guide to making Homemade Caramel Apples. I'll give you step-by-step instructions with pictures, videos, and tips on how to make the best caramel for apples, which sticks to use, and so much more. Before you know it you will be the go-to caramel apple expert.
Dipping and decorating caramel apples is one of our family's highlights of the fall season. It's become a family tradition at our house every year. There's something satisfying about making the smooth, creamy, perfectly sweet caramel from scratch. Everyone will love decorating their own apples with their favorite toppings.
Homemade Caramel Apple Video Tutorial
How to Prepare Apples for Dipping
Unless you pick your own or purchase organic apples, you’ll want to remove the wax. Otherwise, you will have difficulty with the caramel sliding off of the apple.
You will know it’s working if your water turns a little murky once you begin to rub the wax off with your fingers.
Vinegar Method
- Wash apples to remove any wax by soaking in a half-gallon of water with 1 cup of white vinegar for about 10 minutes, then rubbing with your fingers to remove the wax. Rinse the apples well, then dry completely with a dish towel or paper towel.
- Remove the stem of each apple and insert a wooden dowel or stick into the top, about ¾ of the way through.
- Prepare a baking sheet by either spraying with non-stick cooking spray or use a Silpat. You want to avoid parchment paper and wax paper because the caramel has a tendency to stick to it when you go to remove the apples.
Warm Water and Towel
You can also wash your apples in warm water and then vigorously rub your apples with a rag to remove the majority of the outer layer of wax. Be sure to lay them on a towel to air dry before dipping the apples in caramel. The apple must be very dry for the caramel to stick.
Homemade Caramel Ingredients
- Butter - you can use either salted or unsalted butter, depending on your own personal taste.
- Sugar - regular white granulated sugar.
- Brown Sugar - you can use either light or dark brown sugar. Dark brown will have a little stronger of a molasses flavor than light brown.
- Karo Syrup - if you can’t find Karo Syrup, you can substitute light corn syrup.
- Sweetened Condensed Milk
- Vanilla Extract - pure vanilla extract has the best flavor.
- Salt - we like to use sea salt best.
- Apples - any crisp, tart apples such as Granny Smith, Fuji or Honeycrisp.
- Chocolate Wafers - if you choose to dip or drizzle with chocolate, we recommend using white or milk chocolate wafers. They will melt easily in the microwave. Simply heat for 30 seconds at a time (no more or it will burn!), stirring well in between. You don’t want it to be hot, just melted.
- Toppings - some of our favorite toppings include chopped nuts, crushed candy-like Butterfinger, and sprinkles.
Caramel Apple Stick Options
There are many different options here. You can find an assortment at your local craft store, square sticks, popsicle sticks or dowels, cut down to size.
- Popsicle sticks: These are our preferred sticks to use because they are sturdy and can bear the weight of a large caramel apple.
- Lollipop sticks: These work great, too, but if you have a heavy caramel apple, they tend to bend.
- Tree branches: It's a little bit of a hassle but they are so cute! Just sanitize your pruning shears with vinegar before you cut the branches. You may also want to rinse the branches in the vinegar water after you've washed the apples, making sure to rinse the sticks to remove any vinegar smell.
More Candy Apple Toppings
- Sprinkles
- Crushed Candy Bars
- Chopped Nuts
- Crystal Sugar
- Crushed Oreos
- Melted Candy Wafers (choose a color to celebrate your favorite holiday)
- Drizzled Melted Chocolate
- Toffee Bits
How to Make Caramel Apples
Easy Caramel Recipe
- In a large non-stick Dutch oven pot over medium heat, add the butter and melt. Next, add the sugar, brown sugar, Karo syrup and sweetened condensed milk and bring to a boil while stirring constantly. (Hint: it helps to use a square wooden spoon so you can scrape the bottom of the pan while stirring, making sure it doesn't burn)
- Stir constantly while cooking at a rapid boil. Use a candy thermometer to monitor the temperature and cook until it reaches 240 degrees F. Watch closely and do not cook higher than 240 degrees F or the caramel will be too thick for the caramel apples.
- Take the caramel off the heat and stir in the salt and the vanilla, then let the caramel cool for about 10-15 minutes.
How to Dip the Apples
- Carefully take each apple by the stick and dip it into the hot caramel all the way up to the stick, then lift it out of the caramel and swirl gently to let the excess caramel drip back into the pot. Once dipped, set each caramel-dipped apple onto your prepared baking sheet. Repeat with the remaining apples, letting the caramel cool to room temperature. Enjoy!
- If desired, you may also roll each apple into your favorite toppings before the caramel sets. Our favorites are sprinkles, crushed candy bars, chopped nuts or toffee bits. It’s also fun to decorate according to the season or holiday. You can go as simple as colored sprinkles or even decorate them to look like Caramel Apple Snowmen!
- You can also dip it into melted white chocolate or milk chocolate once the caramel has cooled completely. It's up to you whether you want to dip the entire caramel apple, just half, or even simply drizzle. If you plan on adding toppings to the chocolate, dip, and place them onto your prepared baking sheet to let the chocolate set partially before rolling into your toppings. Keep in the fridge, loosely covered, for up to 3 days, or enjoy immediately!
Tips for Making the Best Homemade Caramel Apples
- Choose the Perfect Apples: Start with firm and crisp apples, such as Granny Smith or Honeycrisp. Their tartness balances the sweetness of the caramel. Avoid soft or bruised apples.
- Clean and Dry: Wash the apples thoroughly to remove any wax or dirt. Dry them completely before dipping them into the caramel to ensure proper adhesion.
- Prep the Sticks: Insert sticks firmly into the stem end of each apple. Make sure they are centered and secure enough to hold the weight of the caramel coating.
- Dip and Twirl: Hold each apple by the stick and dip it into the melted caramel, twirling it slowly to ensure even coating. Lift the apple out of the caramel and let the excess drip off.
- Cooling Rack Trick: Set the caramel-coated apples on a greased cooling rack placed over a baking sheet. This allows any extra caramel to drip off and prevents the caramel from pooling around the base of the apple.
- Individually Wrap: Once the caramel has fully set, wrap each apple individually in wax paper or cellophane bags. This not only adds a decorative touch but also helps keep the caramel apple fresh and prevents sticking.
- Store Correctly: Caramel apples are best enjoyed within a day or two of making them. Refrigerate them to extend their shelf life, but remember to remove them from the fridge and let them sit at room temperature for about 15 minutes before serving.
Frequently Asked Questions
You want to cook your caramel to 240 degrees F. At this temperature, the sugar in the caramel will have reached the softball stage, which means it will be flexible yet slightly firm.
A candy thermometer is the only way to accurately know when you have reached the correct temperature so we highly recommend investing in one if you plan to make homemade caramel.
Most of all, you want to use an apple that is firm, crisp, and is without any soft spots or bruises. These are some of my favorites:
-Granny Smith Apples- crisp, tart, and balances well with the buttery, sugary soft caramel. Granny Smith Apples are the gold standard because they are firm, crisp, and very tart.
-Honey Crisp Apples- slightly sweeter than Granny Smith apples and almost as firm and crisp. Keep in mind that the shelf life for Honey Crisp apples isn’t quite as long as Granny Smith.
-Gala Apples- These will work too. They don't have quite the flavor punch as a granny smith or Honey crisp but make a great caramel apple.
And if you're looking for more homemade caramel recipes, be sure to try our Best Caramel Dessert Recipes.
Homemade Caramel Apples Recipe
Ingredients
- 12 whole Granny Smith Apples washed to remove wax and stems removed
- 12 Sticks popsicle sticks, lollipop sticks or similar
Homemade Caramel for Caramel Apples
- 1 cup Butter
- 1 cup Sugar
- 1 cup Brown sugar light or dark
- 1 cup Karo Syrup
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Toppings for Caramel Apples
- 2 cups Chocolate Wafers white or milk chocolate, melted
- ½ cup Toppings sprinkles, crushed candy bars, crystal sugar, etc.
Instructions
Prepping the Apples
- Wash apples to remove any wax by soaking in a half gallon of water with 1 cup of white vinegar. Dry completely with a dish towel or paper towel.
- Remove the stem of each apple and insert a wooden dowel or stick into the top, about ¾ of the way through.
- Prepare a baking sheet by either spraying with non-stick cooking spray or using a Silpat.
Making the Caramel
- In a large non-stick Dutch oven pot over medium heat/med low heat, add the butter and melt. Add sugar, brown sugar, Karo syrup and sweetened condensed milk . Bring to a boil while stirring constantly. (Hint: it helps to use a square wooden spoon so you can scrape the bottom of the pan while stirring, making sure it doesn't burn)
- Stir constantly while cooking at a rapid boil. Use a candy thermometer to monitor the temperature and cook until it reaches 240 degrees F. Watch closely and do not cook higher than 240 degrees F or the caramel will be too thick for the caramel apples.
- Take the caramel off the heat and stir in the salt and the vanilla, then let the caramel cool for about 5 minutes.
How to Dip Caramel Apples
- Carefully take each apple by the stick and dip into the hot caramel all the way up to the stick, then lift it out of the caramel and swirl gently to let the excess caramel drip back into the pot. Once dipped, set each caramel dipped apple onto your prepared baking sheet. Repeat with the remaining apples, letting the caramel cool to room temperature.
Making Gourmet Caramel Apples
- Drizzle melted chocolate on each caramel apple. Roll in sprinkles, crushed candy bar or cookies.
Storing Caramel Apples
- Keep in the fridge, loosely covered, for up to 3 days, or enjoy immediately!
Nutrition
More Of Our Favorite Apple Recipes
- Apple Cinnamon French Toast Bake
- Cream Cheese Caramel Apple Dip
- Caramel Apple Snowmen
- Sausage and Apple Stuffing
- Caramel Apple Crisp with Oat Topping
- More Best Caramel Recipes
- More Holiday Recipes
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This recipe for Homemade Caramel Apples is easy and so fun to make. I'll show you how to make homemade caramel, how to drizzle chocolate, and add your favorite candy topping.
Jan
The recipe was perfection in making our caramel apples. The caramel set up so wonderful. I will say that once these are dipped in the caramel you need to do any topping right away. They set up fast. I will save this recipe and use every year for our annual caramel dipping party.
Sheila
I haven't had a caramel apple in years, made this recipe for a party. These turned out so good. Wow! I need them to last beyond a few days though, so I wrapped each one in parchment paper that was sprayed with non stick oil, then wrapped tightly with plastic wrap and sealed as best I could with individual baggies and set in fridge. Hope they keep... Thank you for this recipe. Ps. I did not add the vanilla, salt or gourmet items- just plain and yummy!!
Diana
What a fun recipe! I'm excited to make these caramel apples this fall!
Allison
My kids and I had fun making this recipe. We're going to make them again for a Halloween party. Thanks for sharing!