Caramel Apples

Make delicious Caramel Apples this fall using Granny Smith or Honeycrisp apples dipped in a homemade caramel and colorful sprinkles!

Caramel apples are one of the best things about fall. They are such a fun and sweet treat that are traditionally enjoyed during fall, but can really be made year-round. These caramel apples that I'm sharing today are made using a rich and creamy homemade caramel recipe that's easy to make and tastes amazing! Once the apples are coated, they can be covered in colorful sprinkles or any of your favorite caramel apple toppings. These caramel apples are a delicious fall treat to enjoy at home or can be packaged up to give as a gift!

These Caramel Apples are a classic autumn sweet treat and are actually quite simple to make! Here's what you'll need:

(Specific measurements and full recipe instructions are found below)

• apples - I recommend using Granny Smith apples because the tartness pairs perfectly with the sweet caramel. Honeycrisp apples will also work well.
• sugar - sugar is the base of the caramel. You can't make it without sugar!
• water - dissolves the sugar to create caramel base.
• heavy cream - this makes the caramel rich and creamy. Half and half or milk will not work.
• vanilla extract - adds extra flavor to the caramel.
• salt - helps to bring out flavor and balance the sweetness.

Topping Ideas:

• Sprinkles
• Milk, dark, or white chocolate
• Chopped nuts
• Mini chocolate chips
• Shredded coconut
• Crushed Oreos
• Reese’s Pieces
• M&Ms or mini M&Ms
• Mini marshmallows

The wax coating on apples will prevent the caramel from sticking to the apple, so you've got to wash it away. The best way I've found to do this is to dip the apples in boiling water for about 10 seconds and then immediately wipe the wax away with a kitchen towel or paper towel. Wash the apples again with tap water and dry thoroughly.

Insert popsicle sticks or lollipop sticks into the top of the apples. Set apples aside while you prepare the caramel.

Dissolve sugar and water in a saucepan, being careful to stir gently and to not get the mixture onto the sides of the saucepan. Once dissolved and boiling, stop stirring and allow the caramel to simmer until a candy thermometer reaches about 315º F.

Slowly pour in the heavy cream. The mixture will bubble a lot, so be careful! Add the butter, and then stir until the mixture is smooth and the temperature reaches about 250° F.

Allow the caramel to cool a little bit, and then it's time to start dipping the apples. Have a baking sheet lined with parchment paper nearby to place the dipped apples on. Parchment paper is essential! Wax paper, foil, or a bare baking sheet is only going to stick to the caramel.

Dip the apple into the caramel, and turn it until you have an even coat all the way around. Gently shake the apple or let the excess caramel drip off, and then place the apple onto the lined baking sheet.

You have to work fast once you dip the apples so that the caramel doesn't cool and harden. While the caramel is still warm and sticky, immediately add your toppings. I opted for sprinkles, so I just had them in a bowl to dip into. Use a spoon to help cover the apple, if necessary, and then return it to the baking sheet.

Allow the caramel apples to cool completely, either at room temperature or in the fridge. At room temperature, the cooling should take about 30 minutes.

Once cooled, you can cut the apples up into slices, or package them in a cellophane bag to give as a gift!

Caramel Apples

Servings: 6
Prep Time: 15 minutes

Cook Time: 15 minutes

Cool Time: 30 minutes

Ingredients:

• 6 Granny Smith apples
• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 2 Tablespoons unsalted butter
• 1 teaspoon vanilla extract
• toppings, for decorating

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. Thoroughly wash and dry the apples to remove any wax.
3. Insert popsicle sticks into the tops of the apples and set aside.
4. In a medium saucepan, combine sugar and water over medium heat. Stir gently until sugar dissolves.
5. Once boiling, stop stirring and let it simmer until a candy thermometer reaches about 315° F and the caramel is a golden amber color. Do NOT overcook.
6. Carefully pour in the heavy cream (it will bubble), then add the butter. Stir until smooth and the temperature reaches about 250° F.
7. Remove saucepan from heat and stir in the vanilla extract.
8. Let the caramel cool slightly. Dip each apple into the caramel, turning to coat evenly. Let excess drip off or scrape it away from the bottom.
9. While the caramel is still sticky, roll the apples in sprinkles or spoon them over the top.
10. Place dipped apples on a parchment-lined baking sheet and allow them cool at room temperature or refrigerate until the caramel is firm.

Storage: 

• Refrigerate uncut caramel apples in an airtight container, or individually wrapped in plastic wrap, for up to 1 week.
• Allow the caramel apples to sit at room temperature for at least 10 minutes before serving.

Tips: 

• Remove wax from the outside of the apples by dipping them into boiling water for about 10 seconds, and then immediately wiping with a paper towel.
• Lining the baking sheet with parchment paper is a must! Foil, wax paper, or a baking sheet will just stick to the apples.
• When stirring the caramel, be sure to do it gently. Stirring vigorously will create too many bubbles and can cause the caramel to splash onto the sides of the pan and burn.

Caramel Apples are a lot of fun to make, and taste amazing! They're such a great dessert or snack option that you can enjoy throughout the entire fall season. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!!

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