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The Best Homemade Caramel Apples: A Foolproof Recipe

Three glossy green apples covered in dripping caramel, ready to eat, showcasing the perfect caramel apple treat.
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Make classic, gooey homemade caramel apples that actually stick. This simple recipe uses easy ingredients for a reliable, chewy caramel coating perfect for fall parties.

Ingredients

Scale
  • 6 medium Granny Smith apples (or other firm, tart apples)
  • 6 wooden sticks or lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Optional toppings: chopped nuts, sprinkles, mini chocolate chips

Instructions

  1. Wash the apples thoroughly. Remove the stems and insert a wooden stick firmly into the core of each apple.
  2. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  3. In a heavy-bottomed saucepan, combine the butter, brown sugar, and corn syrup. Heat over medium heat, stirring until the butter melts and the sugar dissolves.
  4. Bring the mixture to a boil without stirring. Let it boil for exactly 5 minutes. Do not stir during this time.
  5. Remove the pan from the heat. Carefully whisk in the sweetened condensed milk and salt until fully combined.
  6. Return the pan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture reaches 245 degrees Fahrenheit (soft-ball stage) on a candy thermometer. This usually takes 5 to 8 minutes.
  7. Remove from heat immediately. Stir in the vanilla extract. Let the caramel cool for 5 to 10 minutes to thicken slightly before dipping.
  8. Tilt the saucepan and dip each apple into the caramel, rotating to coat evenly. Lift the apple and allow excess caramel to drip off back into the pan.
  9. If using toppings, immediately roll the coated apple in your desired topping or sprinkle it over the caramel.
  10. Place the dipped apples on the prepared baking sheet. Let them cool completely at room temperature for at least 1 hour, or until the caramel is firm.

Notes

  • For the caramel to stick well, wipe the apples with a little white vinegar or rub them with a paper towel dipped in hot water before inserting the sticks. This removes the natural wax coating.
  • If the caramel becomes too thick while dipping, gently reheat it over low heat for a minute or two, stirring constantly.
  • If you want chocolate caramel apples, melt 1 cup of semi-sweet chocolate chips with 1 teaspoon of coconut oil. Dip the cooled caramel apples into the melted chocolate and let them set.

Nutrition

Find it online: https://tastethisplate.com/foolproof-caramel-apple-recipe/