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caramel candy apples recipe

How To Make Caramel Candy Apples

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  • Author: Ryan Yates
  • Prep Time: 25 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 apples 1x
  • Category: Dessert, Snack
  • Method: Stovetop
  • Cuisine: American

Description

These caramel candy apples are crisp, tart, and perfectly coated in homemade caramel. You’ll learn how to prep the apples, make smooth caramel from scratch or with a shortcut, and add toppings before letting them set. The result is a fall favorite that’s glossy, chewy, and festive.

 

Ingredients

Units Scale

Home Made Ingredients

  • 8 crisp tart apples such as Granny Smith or Honeycrisp
  • 8 wooden sticks or lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Toppings of choice: chopped nuts, mini chocolate chips, sprinkles, crushed cookies, coconut

Shortcut option:

  • 1 bag (14 oz) individually wrapped soft caramel candies
  • 2 tablespoons heavy cream or milk

Equipment:

  • Heavy-bottomed medium saucepan
  • Candy thermometer
  • Wooden spoon or silicone spatula
  • Baking sheet lined with parchment paper or silicone mat
  • Small bowls for toppings
  • Pastry brush and small bowl of water (for cleaning sugar crystals off pan sides)

Instructions

  1. Wash the apples thoroughly. Dip quickly in very hot water mixed with a splash of vinegar to remove wax. Dry them completely with a towel. Insert a wooden stick firmly into the stem end of each apple. Set aside.
  2. Line a baking sheet with parchment paper or a silicone mat. Lightly grease with cooking spray. Arrange apples on the sheet. Place any toppings you want to use into small bowls and keep close to your workstation.
  3. For homemade caramel: In a heavy saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Attach a candy thermometer to the pan. Stir constantly until the mixture reaches 240°F (soft-ball stage). Remove from the heat and stir in the vanilla and salt.
  4. For shortcut caramel: Place unwrapped caramel candies and cream in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until melted and smooth.
  5. Working quickly, tilt the saucepan slightly and dip each apple, swirling to coat evenly. Let excess caramel drip back into the pan. For a smooth finish, gently scrape the bottom of the apple against the edge of the pan before setting it down.
  6. While the caramel is still warm and sticky, roll or sprinkle the apples in toppings. Press gently so they adhere.
  7. Place coated apples on the prepared baking sheet and let them set at room temperature until firm, about 30 minutes. If your kitchen is warm, refrigerate briefly to help the caramel harden.

Notes

These caramel candy apples stand out with one small original element: a quick dip of the finished caramel-coated apples into finely ground salted pretzels before adding sweet toppings. The pretzel layer adds crunch and a salty balance that cuts through the caramel’s sweetness. This twist makes them unique without losing the classic flavor. Store apples wrapped individually in wax paper or plastic wrap. Keep refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1 Apple
  • Calories: 320 kcal (approx. per apple, varies with toppings)

Find it online: https://www.simplycookingrecipes.com/how-to-guides/how-to-make-caramel-candy-apples