Dessert

Caramel Apples Recipe

ByEthan Lark February 9, 2026February 9, 2026

Introduction

Caramel apples are a timeless treat that combines crisp, juicy apples with rich, buttery caramel. Perfect for autumn gatherings or a fun dessert, this recipe helps you create a smooth, flavorful caramel coating that hardens to a perfect finish. Let’s dive into making your own delicious caramel apples at home.

The image shows one shiny caramel apple with a smooth, light brown caramel coating that covers the entire apple. A white stick is inserted into the top center of the apple, going through a small area where the green apple skin shows. The apple sits on a clear round base on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream, divided
¾ cup dark corn syrup
½ cup unsalted butter, cut into pieces
1 cup sugar
1 tsp. vanilla
Baking spray
6 apples
Candy thermometer
Parchment paper
Candy apple sticks

Instructions

Step 1: In a heavy-bottomed saucepan, combine ¾ cup of the heavy cream, dark corn syrup, butter pieces, sugar, and vanilla. Attach a candy thermometer ensuring the tip is immersed in the syrup but not touching the pan’s bottom or sides.
Step 2: Heat the mixture over high heat until the temperature reaches between 244-248°F. Use a spoon to gently move aside some of the light froth on top to check the syrup’s color. When it resembles the color of peanut butter, remove the pan from the heat. If it’s too light, continue heating until the desired color is reached.
Step 3: Remove the pan from heat and carefully stir in the remaining ¼ cup of heavy cream. Swirl gently to combine the caramel.
Step 4: While the caramel is cooking, prepare a baking sheet by lining it with parchment paper and spraying it with baking spray.
Step 5: Wash and dry the apples thoroughly. Insert the candy apple sticks through the stem end. For longer sticks, push them fully into the apple without piercing the other side; for shorter sticks, insert them about halfway.
Step 6: Once the caramel stops bubbling, hold an apple by the stick and dip it into the caramel sauce. Tilt the pan as needed to coat the entire apple. Hold the apple over the pan and gently shake to remove excess caramel. If desired, dip the coated apple in nuts, sprinkles, or other toppings now.
Step 7: Place the coated apples upright on the prepared baking sheet and allow the caramel to harden. Repeat the dipping process with the remaining apples. Unused caramel sauce can be refrigerated and reheated gently to coat more apples later.

Tips & Variations

For extra flavor, sprinkle chopped nuts, crushed cookies, or colorful sprinkles on the caramel before it sets.
Choose crisp, tart apples like Granny Smith for a nice contrast with the sweet caramel.
If you don’t have a candy thermometer, cook the caramel until it reaches a deep amber color and thick consistency, but be careful not to burn it.
To ensure smooth caramel, avoid stirring too vigorously once the sugar has dissolved and during cooking.

Storage

Store caramel apples in a cool place or refrigerator for up to 2 days. To prevent the caramel from getting sticky, place apples on parchment or wax paper. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftover caramel sauce can be stored in an airtight container in the fridge for up to a week and gently reheated before reuse.

How to Serve

A shiny caramel-coated apple sits on a clear round base, with a white stick inserted in the top center poking through a small green leaf on the green apple beneath the caramel. The caramel layer is smooth and firm, covering the whole apple fully. The apple's green color is slightly visible at the top around the stick. The background is a white marbled texture with a blurred brown jar in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for caramel apples?

Yes, you can use any firm apple variety you like. Tart apples such as Granny Smith provide a nice balance to the sweetness of the caramel, but sweeter apples like Fuji or Gala work well too based on your preference.

How do I prevent caramel from sticking to the pan?

Using a heavy-bottomed saucepan helps distribute heat evenly and prevents burning. Avoid stirring too much once the sugar has dissolved, and keep the thermometer tip from touching the pan’s bottom to get accurate temperature readings. Also, spraying the parchment paper prevents sticking when the apples are setting.