Easy Homemade Caramel Apples Recipe
This Easy Homemade Caramel Apples recipe combines crisp, cold apples with a rich and creamy homemade caramel coating. Perfect for autumn treats or festive gatherings, these caramel apples bring a delightful balance of tart and sweet flavors with a satisfying crunch. The homemade caramel is smooth, buttery, and infused with vanilla, making each bite irresistible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 caramel apples
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Apples
- 8 cold apples (6 to 10 apples depending on size)
- 8 sticks or sturdy twigs (for handles)
Caramel
- 1/2 cup corn syrup
- 2 cups granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup heavy whipping cream, at room temperature
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Apples: Wash and thoroughly dry the apples. Remove any wax coating by wiping them with a bit of vinegar and water solution, then dry again. Insert a stick or sturdy twig firmly into the top center of each apple to serve as a handle.
- Make the Caramel Base: In a heavy-bottomed saucepan over medium heat, combine the corn syrup and granulated sugar. Stir occasionally until the sugar dissolves and the mixture starts to boil.
- Cook the Caramel: Allow the sugar mixture to boil without stirring until it reaches a deep amber color and measures between 240°F to 245°F (soft-ball stage) on a candy thermometer.
- Add Butter and Cream: Remove the saucepan from heat and carefully stir in the unsalted butter until fully melted. Slowly add the room-temperature heavy cream while stirring continuously. Be cautious as the mixture will bubble vigorously.
- Incorporate Vanilla and Salt: Once the bubbling subsides and the caramel is smooth, stir in the kosher salt and pure vanilla extract. Mix well to evenly distribute flavor.
- Dip the Apples: Holding the stick, dip each apple into the warm caramel, turning to coat them evenly. Lift the apple and allow any excess caramel to drip back into the pan.
- Cool and Set: Place the caramel-coated apples on a parchment-lined baking sheet or greased surface. Let them sit at room temperature until the caramel sets and hardens, about 30 to 60 minutes.
- Serve: Once set, serve the caramel apples immediately or store them in a cool place for up to 2 days for best freshness.
Notes
- Use crisp, cold apples like Granny Smith or Fuji for best results.
- Sticks can be wooden craft sticks or sturdy natural twigs cleaned and trimmed.
- Ensure heavy cream and butter are at room temperature to prevent the caramel from seizing.
- The candy thermometer is critical for achieving the perfect caramel consistency.
- Store caramel apples in a cool, dry place to avoid sweating and stickiness.
