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Caramel Apples Recipe

★★★★★

4.5 from 118 reviews
  • Author: Ethan
  • Total Time: 30 minutes
  • Yield: 6 caramel apples 1x

Description

This Caramel Apples recipe offers a delightful homemade treat where crisp apples are dipped in a rich, creamy homemade caramel sauce made from heavy cream, dark corn syrup, butter, sugar, and vanilla. Perfect for fall or any festive occasion, these caramel apples combine the sweet, buttery flavor of caramel with the fresh, tart crunch of apples for a classic dessert everyone will love.

Ingredients

Scale

Caramel Sauce

  • 3/4 cup heavy cream
  • 3/4 cup dark corn syrup
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream (added after cooking)

Caramel Apples

  • 6 apples
  • Candy apple sticks
  • Baking spray
  • Parchment paper
  • Candy thermometer

Instructions

  1. Prepare the Caramel Sauce: In a heavy-bottomed saucepan, combine 3/4 cup heavy cream, dark corn syrup, butter pieces, sugar, and 1 tsp vanilla. Attach a candy thermometer ensuring the tip is submerged but not touching the pan sides or bottom.
  2. Heat to Caramel Stage: Heat the mixture over high heat until the temperature reaches between 244°F and 248°F. Use a spoon to carefully skim off some light froth to check the syrup color. Once the caramel turns a rich peanut butter shade, remove from heat. If not quite there, continue heating briefly.
  3. Finish the Caramel Sauce: Remove from heat and carefully stir in the remaining 1/4 cup heavy cream and additional vanilla, if desired. Swirl gently to combine the mixture smoothly.
  4. Prepare Apples: While the caramel cooks, line a baking sheet with parchment paper and spray lightly with baking spray. Wash and thoroughly dry the apples. Insert candy sticks through the stem end, pushing them fully in without piercing through the other side or halfway depending on stick length.
  5. Coat Apples: When the caramel stops bubbling, hold each apple by the stick and dip into the caramel sauce, tilting the pan if needed to cover the apple fully. Hold the apple over the pan and shake gently to remove excess caramel. Optionally, dip in toppings like nuts or sprinkles immediately after.
  6. Set the Apples: Place the coated apples stick-up on the prepared baking sheet and allow the caramel to harden completely at room temperature.
  7. Store Leftover Caramel: Any unused caramel sauce can be refrigerated and gently reheated to coat more apples later.

Notes

  • Use firm, fresh apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
  • Ensure the thermometer tip doesn’t touch the pan to get accurate temperature readings.
  • The caramel color should resemble peanut butter for proper doneness — too light means undercooked, too dark could be burnt.
  • Allow caramel to cool slightly before adding extra cream to prevent splattering.
  • Once dipped, work quickly with toppings to ensure they stick while caramel is tacky.
  • Store caramel apples at room temperature for up to 2 days for best texture, or refrigerate and bring to room temp before serving.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: caramel apples, homemade caramel, fall dessert, candy apples, sweet snack

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Find it online: https://theethankitchen.com/caramel-apples-recipe/