If fall had a flavor, this would be it. These homemade caramel apples are shiny, sticky, sweet-tart perfection. Crisp apples meet buttery caramel in one glorious handheld treat — whether you go classic, roll them in chopped nuts, or drizzle with chocolate.
Perfect for Halloween parties, fall festivals, edible gifts, or just because it’s apple season and you want to feel like a kid again.
Obsessed with caramel? Try my Salted Caramel Shortbread Bars or Caramel Apple Snack Cake too!
📝 Ingredients
- 6 medium apples (Granny Smith, Fuji, or Honeycrisp work great)
- 1 cup heavy cream
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- Popsicle sticks or candy apple sticks
- Optional toppings: chopped peanuts, mini M&Ms, crushed pretzels, melted chocolate
👩🍳 Instructions
1. Prep apples: Wash and thoroughly dry apples. Remove stems and insert sticks.
2. Make caramel: In a saucepan over medium heat, combine cream, corn syrup, brown sugar, butter, and salt. Stir constantly until mixture reaches 240°F on a candy thermometer (soft-ball stage), about 10–15 minutes.
3. Add vanilla: Remove from heat, stir in vanilla.
4. Dip apples: Tilt pot and dip each apple, turning to coat. Let excess drip off.
5. Add toppings: Roll in toppings or drizzle extras before caramel sets.
6. Cool: Place on parchment-lined baking sheet and let cool completely.
🍽 Serving Tips
- Set up a DIY caramel apple bar with toppings in bowls.
- Wrap cooled apples in cellophane and tie with twine for gifts.
- Slice and serve on a platter for easier snacking.
🌟 Variations
- Add sea salt to the caramel for a sweet-salty hit.
- Use white chocolate drizzle and crushed cookies for a cookies & cream version.
- Try apple slices on skewers for mini caramel pops.
😬 Troubleshooting
- Caramel won’t stick? Apples might be waxy — wash with hot water and dry well.
- Too runny? Caramel may not have reached soft-ball stage.
- Hard caramel shell? Heat may have gone too high — try a lower simmer next time.
🧊 Storage
- Room Temp: Best eaten within 1–2 days.
- Fridge: Store up to 4 days in airtight container.
- Reheat Caramel: Gently warm in saucepan or microwave on low.
Caramel Apples
Ingredients
- 6 medium apples Granny Smith, Fuji, or Honeycrisp work great
- 1 cup heavy cream
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- Popsicle sticks or candy apple sticks
- Optional toppings: chopped peanuts mini M&Ms, crushed pretzels, melted chocolate
Instructions
- Prep apples: Wash and thoroughly dry apples. Remove stems and insert sticks.
- Make caramel: In a saucepan over medium heat, combine cream, corn syrup, brown sugar, butter, and salt. Stir constantly until mixture reaches 240°F on a candy thermometer (soft-ball stage), about 10–15 minutes.
- Add vanilla: Remove from heat, stir in vanilla.
- Dip apples: Tilt pot and dip each apple, turning to coat. Let excess drip off.
- Add toppings: Roll in toppings or drizzle extras before caramel sets.
- Cool: Place on parchment-lined baking sheet and let cool completely.
Notes
- Caramel can be made ahead and gently rewarmed.
- A candy thermometer makes all the difference — aim for 240°F.
- Use firm, cold apples for best results.
Let me know if you decorate yours! Tag me with your wild toppings or Halloween-ready versions — I’m all in for caramel chaos. 🍎
