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Homemade Caramel Apples

A delightful and nostalgic treat, these homemade caramel apples are crunchy and juicy, coated in sweet, gooey caramel, perfect for families and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 apples
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-9 pieces cold apples Choose varieties like Granny Smith or Fuji.
  • 1.75 cups heavy cream Adds depth and smooth texture.
  • 1 cup light corn syrup Prevents crystallization for smooth caramel.
  • 2 cups packed light or dark brown sugar Enhances sweetness and richness.
  • 0.25 cup unsalted butter Must be at room temperature.
  • 0.5 teaspoon salt Balances sweetness.
  • 0.5 teaspoon pure vanilla extract Elevates caramel flavor.

Method
 

Preparation
  1. Rinse the apples under cool water and dry thoroughly to remove any waxy coating.
  2. Remove the stems and insert caramel apple sticks three-quarters down into each apple.
  3. Line a large baking sheet with a silicone baking mat or grease with butter.
Cooking Caramel
  1. Combine heavy cream, corn syrup, brown sugar, butter, and salt in a saucepan over medium heat, stirring constantly until melted.
  2. Brush down the sides of the pot with a wet pastry brush to prevent sugar crystals.
  3. Attach a candy thermometer and allow the mixture to bubble without stirring until it reaches between 235°F and 240°F.
  4. Remove from heat and carefully stir in vanilla extract, then let the caramel cool for 10-15 minutes.
Dipping & Setting
  1. Dip each apple into the warm caramel, coating all sides, and let excess drip off.
  2. Allow the caramel apples to set for 45-60 minutes.
  3. (Optional) Roll in toppings like nuts, toffee, mini M&Ms, or drizzle with melted chocolate before the caramel hardens.
Serving
  1. Display the caramel apples on wax paper and enjoy!

Notes

Choose firm apples for the best texture. Make sure the candy thermometer works properly, as incorrect readings can affect caramel texture. Avoid over-stirring the caramel once it reaches temperature.